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
- 1.25 cups water
- 1 package taco seasoning mix , 1 ounce
- 1 jar chunky salsa , 12 ounce
- 1 can condensed cream of mushroom soup , 10.5 ounce
- 1 can condensed cream of chicken soup , 10.5 ounce
- 10 corns tortillas , 6-inch
- 4 cups shredded Mexican cheese blend
Instructions
-
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.
Nutrition Facts
Per serving
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