Mexican Recipe ⋆ Slow Cooker Enchiladas

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

• 1 pound lean ground beef
• 10 (6 inch) corn tortillas, quartered
• 1 (1 ounce) package taco seasoning mix
• 1 ¼ 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

Cooking Directions

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.
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.
3. 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.
4. Cover, and cook on High for 45 minutes to 1 hour.

Nutrition Facts

• calories711.7
• carbohydrateContent36 g
• cholesterolContent141.9 mg
• fatContent45.6 g
• fiberContent3.6 g
• proteinContent40.9 g
• saturatedFatContent25.6 g
• sodiumContent2089.4 mg
• sugarContent3.9 g