The first time I went to Santa Fe, I fell in love with green chiles. Every cook in New Mexico has his or her own version of green chile sauce, and it’s served at every meal—with eggs, burritos, roasted chicken, and in enchiladas, as in this recipe. The layers stack up pretty high in the slow cooker, but don’t worry; the ingredients will cook down and meld into one cheesy, melt-in-your-mouth dish.
With a savory blend of lean ground beef, kidney beans, and zesty spices like cumin and chili powder, each bite is a burst of Mexican-inspired goodness.