Crock Pot Enchiladas

By longhornfans

Ingredients

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

Preparation

Step 1

1. Brown the meat in a skillet over medium-high heat. Add taco seasoning and 1 1/4 cup water. Simmer for 15 minutes over low heat.
2. In a bowl, stir together the chiles, refried beans, cream of mushroom and cheese soups and half of the enchilada sauce. Mix in 3 cups of the shredded cheese, reserving 1 cup.
3. Cover the 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 as ingredients allow, ending with a layer of tortillas.
4. Top with the reserved enchilada sauce and cheese.
5. Cover and cook on high for 1 hour or low for 3 hours.