Crockpot Enghiladas

• -1 lb lean ground beef
• -2 boneless, skinless, chicken breasts
• -1 cup chopped onion
• -2 chopped red peppers
• -16oz can pinto beans & chilies, undrained
• -32oz can black beans, drained & rinsed
• -10oz can diced tomatoes with green chilies, undrained
• -2 teaspoons chili powder
• -1 teaspoon ground cumin
• -1 teaspoon salt
• -1/2 teaspoon black pepper
• -4 Cups shredded sharp cheddar jack cheese
• -6-8 flour tortillas (6-7 inch), to make this dish gluten free you can use corn tortillas.

1. 1) Season chicken breasts with a bit of salt and pepper and then liberally coat them with chili powder.
2. 2) Cook prepared chicken breasts in hot heavy skillet until medium. Remove the chicken from the pan and shred with a fork.
3. 3) *Using same skillet; saute onions and red pepper until just softened, about 3-5 minutes.
4. 4) Add the ground beef to the onion and peppers and brown.
5. 5) Add the shredded chicken back to skillet with the beef along with the beans, tomatoes and spices and stir well. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
6. 6) In a 5qt slow-cooker; add just enough of the meat and sauce to barely coat the bottom of the pot.
7. 7) Add a tortilla followed by 3/4 of a cup of the meat and sauce, and a handful of the cheese.
8. 8) Repeat the layers until the ingredients are used up.
9. 8) Cover and cook 5-7 hours or until heated through.
10. 9) Top with some guacamole, sour cream, some fresh cheese and/or salsa of your choice. .. and a few dashes of hot sauce.
11. *If you like a bit of heat, add a teaspoon or two of crushed red pepper flake or some ancho chili powder with the onions and peppers.

lean ground beef, chicken breasts, onion, red peppers, pinto beans, black beans, tomatoes, chili powder, ground cumin, salt, black pepper, flour tortillas

Taken from www.epicurious.com/recipes/member/views/crockpot-enghiladas-52345211 (may not work)