Enchilada Slow-Cooker Layered Dinner

By AnitaD

Betty Crocker Recipes - some folks like more spices added to this recipe. Season to taste as you like.

Serving Size: 1 Serving Calories 500 ( Calories from Fat 280),
Total Fat 31g (Saturated Fat 15g, Trans Fat 1g ), Cholesterol 100mg Sodium 1240mg Total Carbohydrate 27g (Dietary Fiber 3g Sugars 3g ), Protein 30g ; % Daily Value*: Vitamin A 15%; Vitamin C 2%; Calcium 50%; Iron 15%; Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat; Carbohydrate Choices:2 *Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 1 80%) lb lean (at least 80%) ground beef
• 1 1 1/3 small onion, chopped (about 1/3 cup)
• 1 1 1 clove garlic, finely chopped
• 1 1 3/4 can (10 3/4 oz) condensed cream of mushroom, cream of celery or cream of broccoli soup
• 1 1 1 can (4.5 oz) Old El Paso™ chopped green chiles
• 1 1 1 can (10 oz) Old El Paso™ enchilada sauce
• 10 10 10 corn tortillas (6 inch)
• 3 3 3 cups shredded Monterey Jack cheese (12 oz)
• Paprika
• Chopped fresh cilantro

Details

Servings 6
Preparation time 30mins
Cooking time 300mins
Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. (If desired, more spices can be added for flavor e.g. taco seasoning, chili powder, garlic salt)
Stir in soup and chiles.

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.

Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.

Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.

Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

* While the enchiladas finish cooking, bake up a batch of cornbread. For a salad, toss together leaf lettuce, diced avocado, mandarin orange slices and a favorite dressing.