Happy weekend friends!! It is Saturday afternoon in my neck of the woods and we have been packing machines this morning. I've been organizing and cleaning as we go and we have accumulated quite a giveaway pile today. I'm planning on the kids and I making a run to the thrift store later to unload all those goodies. Our local Savers gives you a coupon every time you donate, so I am looking forward to having a coupon to use in the next few weeks for whatever last minute baby things I need to snag.
Since the kids and I worked so hard this morning, we are all taking a little break and having some down time. Libby is watching some drawing tutorials, Keagan is doing a little Minecraft, and I am here finishing up some blog stuff.
Today's recipe post is one that you have been waiting on for the past few weeks. Two weeks ago I shared a picture of my crockpot enchiladas on instagram. As promised in that post, I am finally sharing my recipe video tutorial. These little beauties are so dang good! I am so excited for you to be able to add them to your own family's recipes. Quick, easy, and oh so good. Mmmmmm! That's my food love language :)
For this recipe you need a few ingredients. The amounts are not super exact, since you can tweak these to fit your family size and crock-pot size. Use my ingredient amounts as a starting off point for your family. Also add or omit whatever works best with your family. That's what I love about enchiladas. You can really make them so many ways and still come out with some delicious.
8-9 flour tortillas (taco size)
black beans 1-2 cans
1 can nacho cheese sauce (15 oz)
2 cans refried beans (16 oz)
1 can red enchilada sauce (10 oz)
1 can cream of chicken soup (10.75 oz)
3 green onions, chopped
2 cups shredded cheddar cheese
In a medium size bowl, combine your cream of chicken soup and red enchilada sauce. Use a whisk or immersion blender to combine. Set aside.
To start making your enchiladas, layer a spoonful of nacho cheese sauce, spoonful of refried beans, spoonful of black beans, and sprinkle a little bit of cheese. Next roll up your tortilla and place in the crock-pot. Continue till you have a row of enchiladas. Then pour some of your enchilada sauce over the tortillas. Continue making layers of enchiladas and topping them with sauce until you fill your crock-pot. When you get to the top, use the rest of your sauce and pour over tortillas. Top with cheese, olives, and green onions. Cover with lid and allow to cook on low for about 6 hours.
Top with fresh veggies and sour cream for serving.
Print recipe card here