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In today’s fast-paced world, finding time to prepare healthy and flavorful meals can be a challenge. This is where slow cooker recipes come into play, offering a perfect solution for busy individuals and families. The allure of slow cooking lies in its simplicity and convenience; you can set it and forget it, allowing flavors to meld beautifully over time while you go about your day. One standout recipe that exemplifies this is the Creamy Slow Cooker Veggie Enchiladas. This dish is not only a feast for the senses but also a nutritious option that caters to various dietary preferences.

Slow Cooker Creamy Veggie Enchiladas

Discover the convenience of Creamy Slow Cooker Veggie Enchiladas, a delicious and nutritious meal perfect for busy days. This recipe combines vibrant vegetables, creamy sauce, and soft corn tortillas for a satisfying dish everyone will love. Ideal for weeknight dinners or gatherings, these enchiladas are a fantastic way to sneak in extra veggies while enjoying rich flavors. With minimal prep and the ease of slow cooking, you can savor a wholesome meal with less effort.
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Ingredients
  

10 medium corn tortillas

2 cups black beans (canned, drained, and rinsed)

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper (diced)

1 zucchini (diced)

1 cup spinach (fresh or thawed frozen)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and pepper to taste

2 cups enchilada sauce (store-bought or homemade)

1 cup cream cheese (softened)

1 ½ cups shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped, for garnish

Sliced avocado, for serving (optional)

Instructions
 

Prep the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced red bell pepper and zucchini, sautéing for about 5 minutes until they begin to soften and become fragrant. Stir in the black beans, corn, and spinach along with cumin, chili powder, garlic powder, salt, and pepper. Continue cooking for another 3–5 minutes until the mixture is heated through and the spinach is wilted. Remove from heat and set aside.

    Mix Creamy Filling: In a mixing bowl, combine the softened cream cheese with 1 cup of the enchilada sauce. Stir vigorously until the mixture is smooth and well-blended.

      Assemble the Enchiladas: Spread a thin layer of the remaining enchilada sauce (approximately ½ cup) on the bottom of the slow cooker to prevent sticking. Take one tortilla, place a few tablespoons of the veggie mixture in the center, and add a spoonful of the creamy sauce. Roll the tortilla up tightly, ensuring the filling is secure, and place it seam-side down in the slow cooker. Repeat this process for all the tortillas.

        Layer the Enchiladas: Once all the rolled tortillas are placed in the slow cooker, pour the remaining creamy sauce evenly over the top. Then, sprinkle the shredded cheese generously over the entire dish to create a delicious cheesy crust.

          Cook: Cover the slow cooker with its lid and cook on low for about 4 hours or on high for 2 hours. The enchiladas are ready when the cheese is melted and bubbly, and everything is heated through.

            Serve: Allow the enchiladas to rest for about 5 minutes after cooking. Garnish generously with freshly chopped cilantro for a burst of flavor, and serve with sliced avocado on the side for a creamy contrast, if desired.

              Prep Time, Total Time, Servings: 20 minutes | 4 hours 20 minutes | 6 servings

                - Presentation Tips: For an appealing presentation, serve the enchiladas on a vibrant platter and add a sprinkle of extra cilantro and slices of lime for brightness. Consider pairing with a fresh side salad for added color and crunch.