Slow Cooker Enchiladas
Description
This slow cooker enchiladas recipe layers tortillas with ground beef, taco seasoning, salsa, cream of mushroom soup, cream of chicken soups, and cheese.
Ingredients
•
1 pound lean ground beef
•
1 1/4 cups water
•
1 (1 ounce) package taco seasoning mix
•
1 (12 ounce) jar chunky salsa
•
1 (10 3/4 ounce) can condensed cream of mushroom soup
•
1 (10 3/4 ounce) can condensed cream of chicken soup
•
10 (6 inch) corn tortillas, quartered
•
4 cups shredded Mexican cheese blend
Directions
1
Crumble ground beef into a large skillet over medium-high heat; cook and stir until evenly browned. Add water and taco seasoning; reduce heat to low and simmer 15 minutes.
2
Combine salsa, cream of mushroom soup, and cream of chicken soup in a medium bowl. Reserve 3 cups cheese; stir remaining 1 cup cheese into salsa mixture.
3
Place 1 layer tortillas to cover bottom of a slow cooker. Top with 1 layer ground beef mixture and 1 layer reserved cheese. Repeat layering with remaining tortillas, beef mixture, and cheese, ending with 1 layer tortillas, topped with remaining cheese. Cover slow cooker.
4
Cook on High for 45 to 60 minutes.