Crock-Pot Enchiladas
Author: Amateur Cook // Category: Crock-Pot Recipes, Fast Dinners, Quick Lunches
Who knew that crock-pot enchiladas taste so good? They're very saucy, and you wouldn't think it from these ingredients, but they taste very much like enchiladas you'd get at a Mexican restaurant.
Cook beef in a skillet over medium heat. Once cooked through, add taco seasoning and follow cooking directions on the back of the package. Once finished, in a medium bowl, stir salsa, soups and most of the cheese together, reserving 3/4 c. for later.
Ingredients:
1 lb. ground beef
10 (6 inch) corn tortillas, quartered
1 package taco seasoning
1 (12 oz.) jar chunky salsa
1 (10 oz.) can condensed cream of mushroom soup
1 (10 oz.) can condensed cream of chicken soup
4 c. shredded Mexican cheese blend
Instead of ground beef or chicken, we used shredded rotisserie chicken. I find that it cuts down on cooking time. We mixed the taco seasoning in with the cheese mixture.
Cook beef in a skillet over medium heat. Once cooked through, add taco seasoning and follow cooking directions on the back of the package. Once finished, in a medium bowl, stir salsa, soups and most of the cheese together, reserving 3/4 c. for later.
Place a layer of tortilla shells on the bottom of the crock-pot, covering it. Scoop a layer of beef on top and then a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on top. Top with remaining cheese. Cover, and cook on high for about 1 hr.
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