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 calories
carbohydrate: 36 g
cholesterol: 141.9 mg
fat: 45.6 g
fiber: 3.6 g
protein: 40.9 g
saturatedFat: 25.6 g
servingSize: -
sodium: 2089.4 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

6 Servings

Recipe Note

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.

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