Chile Relleno and Bean Crock Pot Enchiladas

• 2 (15 ounce) cans beans, drained and rinsed black (any whole bean of choice)
• 1 (15 ounce) can diced tomatoes, drained
• 1 teaspoon salt-free fajita seasoning mix
• 34 cup fresh cilantro, chopped
• 1 (15 ounce) can red enchilada sauce (any spiciness you like)
• 1 (15 ounce) can green enchilada sauce
• 1 (20 ounce) canwhole anaheim chilies (drained)
• 2 cups shredded cheese (any type you like)
• 12 corn tortillas

1. In a small 31/2 to 4 quart crock pot- spray with a non-stick spray and start to layer ingredients in order.
2. sauce( enough to cover bottom).
3. Corn tortillas, torn up in big chunks, to.
4. cover bottom.
5. bean mixture to cover.
6. shredded cheese, to cover.
7. whole chiles, to cover.
8. Sauce.
9. Continue to layer in order until you reach the top of the crock pot.
10. Cook on low for 6-8 hours, high 3-4.
11. For a large group, double and use a 5-6 quart crock pot.

beans, tomatoes, salt, fresh cilantro, red enchilada sauce, green enchilada sauce, canwhole anaheim chilies, shredded cheese, corn tortillas

Taken from www.food.com/recipe/chile-relleno-and-bean-crock-pot-enchiladas-286860 (may not work)