Enchiladas - Slow cooker - Fountain County INGenWeb Project

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Enchiladas - Slow cooker

From Mary Jo B - she has sent some really awesome recipes


SLOW COOKER ENCHILADAS
Ingredients
 
1 lb lean (at least 80%) ground beef
 
1 small onion, chopped (about 1/3 cup)
 
1 clove garlic, finely chopped
 
1 can (10 3/4 oz) condensed cream of mushroom soup
 
1 can (4.5 oz) chopped green chiles (I skip these but have at it if you're not a hot taste dud like me!
 
1 can (10 oz) enchilada sauce
 
10 corn tortillas (6 inch)
 
3 cups shredded Monterey Jack cheese (12 oz)
 
Paprika
 
Chopped fresh cilantro
 
 
Directions
 
     
  • 1              In      10-inch skillet, cook ground beef, onion and garlic over medium-high heat,      stirring frequently, until beef is thoroughly cooked; drain. Stir in soup      and chiles.
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  • 2              Spray      3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of      the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over      sauce, overlapping and breaking in half as necessary to make an even      layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about      1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
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  • 3              Repeat      layering twice, using 3 corn tortillas and half of remaining beef mixture,      enchilada sauce and cheese in each layer. Sprinkle paprika over top.
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  • 4              Cover;      cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
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  • 5              Let      stand about 5 minutes before serving. Sprinkle individual servings with      cilantro.
 
Expert Tips
 
Instead of cream of mushroom soup, try cream of broccoli or cream of celery soup.
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