slow cooker enchiladas

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.
• 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.
• 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.
• cover, and cook on high for 45 minutes to 1 hour.