Slow Cooker Enchiladas

By JanetLynn198

One reviewer put 4 chicken breasts in the slow cooker with the soup stuff, cooked then shredded the chicken. Added beans and assembled the casserole

Ingredients

• 1 pound lean ground beef
• 10 (6") corn tortillas, quartered
• 1 (1oz) package taco seasoning mix
• 1 1/4 cups water
• 1 (12oz) jar chunky salsa
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of beans
• 1/2 cup sour cream
• 4 cups shredded Mexican cheese blend

Details

Adapted from AllRecipes.com

Preparation

Step 1

slow-cooked a 1&1/2 lb roast and diced yellow onion all day in two cans of soup, taco seasoning and 1/2 C water. Removed meat and shredded it, poured the seasoned soup mix into a bowl and stirred in the salsa, cheese, 1/2 C sour cream, and fresh cilantro. Stirred meat back into this mixtureand started the layers.

To make layers: 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. I sprinkled sliced olives on top of every layer. Cooked on high until the top layer of cheese looked melted (about 75 minutes).