Saturday, February 6, 2010

Slow Cooker Enchiladas

Here is a great recipe I got off of All for Slow Cooker Enchiladas.

To be honest with you, when I saw the ingredients (cream of chicken and cream of mushroom soup) I was a a little hesitant, but boy, were these good!!!! I made a couple of changes, which I highlighted below in red. This made it extra tasty!!!

1 pound lean ground beef
10 (6 inch) corn tortillas, quartered (I cut them in half and it made it easier to line the slow cooker)
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa (I used a 16 oz jar of mild On The Border 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 (I got the biggest bag of Walmart brand cheese)

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, 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 (I used about 2 cups of cheese for the leftover to go on top).
3.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.
4.Cover, and cook on High for 45 minutes to 1 hour.

Here is the link to go directly to the recipe

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