This easy hack lets you make two dishes in your slow cooker at once. Why choose between green and red enchiladas when you can have both?
Recipe courtesy of Food Network Kitchen
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Total:
4 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
4 hr 30 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Green Enchiladas:
Red Enchiladas:

Directions

Watch how to make this recipe.

Special equipment: a 6-quart slow cooker and aluminum foil

Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly.

Mix the cream cheese and cumin in a medium bowl until smooth and combined. 

For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese. 

For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar. 

Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours. 

Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired. 

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