Crock Pot Layered Enchiladas
This recipe is truly a family and friends’ favorite. I found it many years ago in one of those adorable mini cookbooks that are stacked by the grocery store check out. At the moment I seem to have set the book in a secret hiding place, but don’t worry…even though I can’t give any credit where credit is due for creating the recipe, I do have it totally memorized so you can (illegally) enjoy it, too.
- 1 lb. Ground Beef
- Small Can Diced Green Chiles
- Regular Can Cream of Mushroom Soup
- Large Can Enchilada Sauce (you choose your level of spicy-ness…I choose medium)
- Corn Tortillas
- 6 cups Shredded Monterrey Jack Cheese
- Brown Ground Beef until cooked completely through.
- Add Cream of Mushroom Soup and Green Chiles, mix well.
- Spray Crock Pot with Cooking Spray
- Pour about 1/4 of the Enchilada Sauce in the bottom of the slow cooker.
- Layer 4 Corn Tortillas on the sauce, breaking tortillas in half as needed to fill bottom.
- Spread 1/3 of the meat mixture on top of the tortillas.
- Drizzle 1/4 of the Enchilada Sauce on the meat mixture.
- Follow with 2 cups of the cheese.
- Using 3 tortillas, repeat previous 3 steps twice, ending with remaining cheese.
- Sprinkle top layer with Paprika.
- Cook 3-5 hours depending on heat. You will know when it’s done because the cheese is gooey, the enchiladas are soft, and the edges start to get nice and crispy!
We like to eat this with Tortilla Chips and Texas Queso (1 pound Velveeta melted with one regular can of Original Rotel), and a fresh Cantaloupe. YUM!!
PS: Check back next week…I’ll post some pictures after I make it this week : )