Description
This recipe for slow cooker enchiladas is an old Mexican standard with a new twist. Anytime we have a potluck, I am asked to bring them. They can be made with chicken or beef.
Ingredients
- 1 pound lean ground beef
- 1 ¼ cups water
- 1 (1 ounce) package taco seasoning mix
- 1 (12 ounce) jar chunky salsa
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of chicken soup
- 10 (6-inch) corn tortillas, quartered
- 4 cups shredded mexican cheese blend
Directions
- 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.
- 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.
- 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.
- Cook on High for 45 to 60 minutes.
