Category: Main Course
Layered Slow Cooker Enchiladas - TastyPlanner.com
Chef: Heather Johnson
Delicious enchiladas without all the work. Leave in the crock pot all day and make dinner simple.
Ingredients
1 lb lean ground beef
1 sm onion
1 garlic clove, minced
1 (10 ¾ oz) can cream of mushroom soup
5 oz) can chopped green chilies
10 oz) can enchilada sauce
10 (6 inch) corn tortillas (or flour depending on your taste)
12 oz (3 cups) shredded Monterey Jack cheese
Instructions
In large skillet, cook ground beef, onion and garlic until browned. Drain. Stir in mushroom soup and chilies.
Spray 3 ½ or 4 quart slow cooker with nonstick cooking spray. Spread about ¼ cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking as necessary to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle with about ¼ cup enchilada sauce. Sprinkle with 1 cup of the cheese. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top to taste.
Cover; cook on Low setting for 4 ½ to 5 ½ hours. Let stand 5 minutes before serving. Sprinkle individual servings with cilantro and serve with sour cream if desired.
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