Crock Pot Enchiladas

By courtneyepowell

Ingredients

• 1 lb ground beef or chicken
• 1 oz taco seasoning mix
• 2 cans (4 oz each) green chiles
• 1 can (16 oz) refried beans
• 1 10 3/4 oz can cream of mushroom soup
• 1 10 3/4 oz can cheese soup
• 1 15 oz can enchilada sauce, divided
• 4 c shredded Mexican cheese blend, divided
• 10 corn tortillas, quartered

Details

Servings 8

Preparation

Step 1

Brown meat in a skillet over med-high heat. Add taco seasoning and 1 1/4 c water. Simmer for 15 mins over low heat.
In a bowl, stir together the chiles, refried beans, cream of mushroom and cheese soups and half of the enchilada sauce. Mix in 3 c of the shredded cheese, reserving 1 c.
Cover bottom of the slow cooker with a layer of tortillas. Top with a layer of cooked meat, and top with a layer of the cheese mixture. Repeat layers in ingredients allow, ending with a layer of tortillas.
Top with the reserved enchilada sauce and cheese. Cover and cook on high for 1 hr or low for 3 hrs.