Slow Cooker Enchiladas

by

Description

An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Ingredients

  • 1 pound lean ground beef
  • 10 (6 inch) corn tortillas, quartered
  • 1 (1 ounce) package taco seasoning mix
  • 1 ¼ cups water
  • 1 (12 ounce) jar chunky salsa
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 cups shredded Mexican cheese blend

Instructions

  1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  2. In a medium bowl
  3. stir together the salsa
  4. cream of mushroom soup and cream of chicken soup. Mix in most of the cheese
  5. reserving 3/4 cup for later.
  6. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that
  7. and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff
  8. ending with a layer of tortillas on the top. Top with remaining cheese.
  9. Cover
  10. and cook on High for 45 minutes to 1 hour.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Servings: 6

Leave a Comment