Slow Cooked Mexican Enchiladas
By: Cassie Slaney @bodylovenutrition_

Slow Cooked Mexican Enchiladas

This simple guide helps you prepare a hearty and delicious enchiladas every time!

Methods

  1. Turn on the Ninja Multicooker and set to ‘Sauté & Cook’ function. Sauté the brown and red onion with extra virgin olive oil until translucent.

  2. Add the beef mince and slightly brown whilst breaking up with the spoon.

  3. Add the tomato passata, red kidney beans, green and red capsicum, Mexican seasoning and mix well to combine.

  4. Close the Ninja Multicooker lid and select ‘Slow Cook’ function, cook on high for 2.5-3 hours (or on low for 5-6 hours).

  5. Add the tortilla pieces and grated cheese on top, select ‘Sauté & Cook’ function and cook for 5 minutes or until the cheese has melted.

  6. Serve with a wedge of lime and sour cream. Enjoy! 

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