25 Slow-Cooker Enchilada Recipes - Part 1 - Mattis Lundqvist - ebook

Recipes:Blackberry-Tofu-EnchiladasEnchiladas with Roasted Brussels SproutsRoasted Apples EnchiladasCoconut-Almonds-EnchiladasEnchiladas with Spinach and BeansEnchiladas with LentilsEnchiladas with BarleyEnchiladas with Mince Vegetarian StyleGreen Chicken EnchiladaChicken Gravy EnchiladasTurkey EnchiladasHoney EnchiladasKingfish EnchiladasPotato EnchiladasJalapeno-Chicken-EnchiladasCheese Mix EnchiladasBlack Bean EnchiladasTofu EnchiladasEnchiladas with TunaShrimp-Rice-EnchiladasRice EnchiladasCrab and Lobster EnchiladasSpinach and Potato EnchiladasMexican EnchiladasBean Mix Enchiladas

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Mattis Lundqvist

25 Slow-Cooker Enchilada Recipes - Part 1

From delicious Enchiladas with Rice and Honey to tasty Shrimps Dishes - measurements in grams

BookRix GmbH & Co. KG80331 Munich


Serves: 4

Preparation Time: 3 hours


Tofu, 250 g, silken

Blackberries, 100 g

Lime juice, 2 teaspoons

Honey, 350 g

Soy Milk, 250 ml


Coconut Cream, 130 g, cold

Vanilla, 1 teaspoon


Use a hand mixer to whip coconut cream, vanilla and ½ of honey together till fluffy. Put in refrigerator till needed.

Blend together blackberries, tofu, lime juice, remaining honey, and soy milk.

Put blended tofu mixture into tortillas and roll.

Grease your Crockpot and put enchiladas with seams down into pot.

Set Crockpot on low and cook for 2 hours. Remove from pan cool and add whipped coconut cream.

Nutritional Information

Calories: 410

Total Fat: 39.6 g

Saturated Fat: 32.1 g

Cholesterol: 5 mg

Sodium: 7 mg

Carbohydrates: 10.8 g

Sugar: 95.4 g

Protein: 4.6 g


Enchiladas with Roasted Brussels Sprouts

Serves: 6

Preparation Time: 2 hours


Brussels sprouts, 500 g, cut in halves

Cauliflower, 320 g, chopped

Apples, 2, peeled and cubed

Raisins- golden, 75 g

Sweet Onion, 1, sliced

Walnuts, 30 g, chopped

Olive Oil, 1 tablespoon

Vegan Mozzarella Cheese, 100 g

Enchilada Sauce- green, 400 g

Chardonnay, 2 tablespoons




Combine sprouts, apples, onion, cauliflower pepper, salt and pepper in a skillet and cook for 15 minutes till cauliflower and sprouts are tender.

Pour wine on top of mixture.

Put mixture into tortillas, roll and put enchilada sauce on top.

Grease Crockpot and put tortillas with seams down into pot.

Set crock pot on low and cook for 1 hour. Sprinkle cheese on top and cook for an additional 15 minutes.

Nutritional Information

Calories: 208

Total Fat: 7.9 g

Saturated Fat: 0.7 g

Cholesterol:  mg

Sodium: 90 mg

Carbohydrates: 24.5 g

Sugar: 10.8 g

Protein: 4.4g


Roasted Apples Enchiladas

Serves: 6

Preparation Time: 2 hours 30 minutes


Brussels sprouts, 200 g

Apples, 2, seeded and chopped

Sweet Onions, 2, chopped

Olive oil, 1 tablespoon

Garlic Powder



Lemon rind

Lemon juice



Flour, 65 g

Soy Milk, 250 ml

Vegan Mozzarella Cheese, 75 g, shredded


Combine all ingredients together and sauté in a skillet; put aside till needed

Use skillet to melt butter, add milk then stir in flour. Add cheese and stir.

Put sprouts into tortillas and roll; pour cheese sauce on top of enchiladas.

Set crock pot on low and cook for 2 hours.