Slow Cooker Veggie Enchiladas With Cream Sauce
Butternut squash, red potatoes, kale, and white beans stand up well to the slow heat of a crockpot in this easy vegetnarian enchiladas recipe with cream sauce.
Ingredients
For the Sauce:
- 1 tablespoon olive oil
- 1 white onion finely chopped
- 6 cloves garlic chopped
- 2 anaheim peppers deseeded & finely chopped
- 1 13.5 oz cans coconut milk
- 2 teaspoons cumin
- 2 teaspoons salt
For the enchiladas:
- 1/2 bunch kale finely chopped
- 1 15 oz. can white beans
- 1 1/2 cup butternut squash cubed
- 6 small red potatoes cubed
- 2 tablespoons olive oil
- salt & pepper to taste
- 4 cups mexican blend cheese
- 15 white corn tortillas
Instructions
- In a skillet, heat the olive oil, add the onion, garlic, and peppers. Cook for 3-5 minutes until softened. Add the coconut milk, cumin, and salt. Pour into a blender and puree.
- In a large bowl, stir together the kale, white beans, butternut, and red potatoes. Drizzle with olive oil, salt and pepper generously. Mix in 2 cups of cheese.
- To prepare enchiladas, immerse the corn tortillas into the warm sauce puree, then spoon veggie mixture into corn tortillas, fold into rounds, then place in a large crockpot which has been lightly greased with nonstick cooking spray. When all the tortillas have been filled and placed in the crockpot, drizzle the sauce over the enchiladas, then sprinkle with cheese. Cover and cook on high for 4 hours.
- Serve with fire-roasted salsa and plain greek yogurt if desired.
- Enjoy!