Slow Cooker Enchiladas
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- 1 pound lean ground beef
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 1/4 cups water
- 1 (10.75 ounce) can condensed cream of chicken soup
- ingredients
- 4 cups shredded mexican cheese blend
- 10 (6 inch) corn tortillas quartered
- 1 (1 ounce) package taco seasoning mix
- 1 (12 ounce) jar chunky salsa
- Carbohydrate 6.7584 g
- Cholesterol 849.2350405 mg
- Fat 220.338437 g
- Fiber 0 g
- Protein 222.190474 g
- Saturated Fat 129.7725383746 g
- Serving Size 1 1 Recipe (1278g)
- Sodium 3590.10096421002 mg
- Sugar 6.7584 g
- Trans Fat 14.7024250065 g
- Calories 2926 calories
Preparation 1 Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat. 2 In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later. 3 Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese. 4 Cover, and cook on High for 45 minutes to 1 hour.
