Slow Cooker Enchiladas - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Slow Cooker Enchiladas

 

 

 

 

 

 

 

  • 1 lb. ground beef
  • 10 (6 inch) corn tortillas, quartered 
  • 1 pkg.taco seasoning mix 
  • 12 oz. chunky salsa 
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 4 cups shredded Mexican cheese blend 
Cook ground beef until evenly browned. Add taco seasoning and water. Simmer 15 minutes over low heat. 

In a medium bowl, stir together salsa, cream of mushroom soup and cream of chicken soup. Stir in cheese, reserving 3/4 cup for later. 

Place thin later of salsa over bottom of slow cooker. Place layer of tortillas covering bottom of slow cooker. Place layer of ground beef, then layer of cheese and soup mixture. Repeat layers until gone, ending with tortillas on the top. Top with remaining cheese. 

Cover and cook on high 45 minutes to 1 hour. If using smaller, round slow cooker, cook about 15 minutes longer. 

Can use either chicken or beef. May also use flour tortillas instead of corn tortillas. I use 1 1/2 pounds of hamburger and it works fine. This recipe can be prepare ahead of time and layered just before cooking to save a little time. 

 

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