Slow Cooker Enchiladas recipe
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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
Nutrition Info
- 711.7 caloriescarbohydrate: 36 gcholesterol: 141.9 mgfat: 45.6 gfiber: 3.6 gprotein: 40.9 gsaturatedFat: 25.6 gservingSize: -sodium: 2089.4 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Enchiladas
Directions
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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.
In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
Cover, and cook on High for 45 minutes to 1 hour.