Friday, September 7, 2007

Crock Pot Enchiladas

1 lb. lean ground beef (you can also use chicken or turkey for this)
15 corn tortillas, cut into quarters
1 1oz. package of taco seasoning
1 1/4 c. water
1 12 oz. jar of chunky salsa
1 10.75 oz. can of cream of chicken soup
1 10.75 oz. can of cream of mushroom soup
4 cups shredded Mexican cheese blend (or really, any blend of cheddar & white cheeses)

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 1-1 1/2 hours.

Number Of Servings: 6

Preparation Time: 20 minutes!


Chris J. said...

These get my seal of approval.

Lisa said...

Hey Liz, I want the recipe for that Enchilada Sauce still!! I'm beggin ya!

Alicia said...

These sound good! Guess what we are having for dinner tonight? :)

Alicia said...

So I got a big thumbs up for these at dinner. I am gong to make this one of my often used recipes. Very easy and quick to make. Thanks Liz!