Slow Cooker Enchiladas Recipe

"An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef."

Ingredients

  • Adjust
  • US
  • Metric
  • 1 pound lean ground beef
  • 10 (6 inch) corn tortillas, quartered
  • 1 (1 ounce) package taco seasoning mix
  • 1 1/4 cups water
  • 1 (12 ounce) jar chunky salsa
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 4 cups shredded Mexican cheese blend

    • Directions

  • Prep
  • Cook
  • Ready In
    1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.Watch Now
    2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.Watch Now
    3. Place a layer oftortillas 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.Watch Now
    4. Cover, and cook on High for 45 minutes to 1 hour.Watch Now

    Footnotes

    • Easy Cleanup
    • Try using a liner in your slow cooker for easier cleanup.

    Nutrition Facts

    Per Serving: 712 calories;45.6 g fat;36 g carbohydrates;40.9 g protein;142 mg cholesterol;2089 mg sodium.Full nutrition
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