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Recipe: Slow Cooker Layered Enchilada Dinner

Here is a crock pot recipe from Pillsbury that I have been using for several years.  You get the taste of enchiladas without the work of rolling them. :)  The corn tortillas when cooked remind me of tamales too - yum!
Serve with corn or a toss salad.


Slow Cooker Layered Enchilada Dinner

 1 lb. ground beef 
1 small onion, chopped
1 clove garlic
1 can mushroom soup - 10 3/4oz.
1 can chopped green chilies - 4.5oz.
1 can enchilada sauce - 10oz.
10 corn tortillas - 6 in.
3 cups shredded Monterey Jack cheese - 12 oz.
cilantro, green onions and sour cream

 Cook ground beef, onion and garlic.  Drain.  Stir in soup, chilies and sauce.
Layer tortillas, meat mixture and cheese.  Cook on low for 4 hours 30 minutes - 5 hours 30 minutes.  Let stand 10 minutes.  Serve topped with cilantro, sour cream and green onions.
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Comments

  1. UnknownJune 10, 2015 at 7:29 AM

    A keeper thanks

    ReplyDelete
  2. UnknownJune 10, 2015 at 7:31 AM

    Oh loved the beef stroganoff! I did try to keep it warm in crockpot for an hour for others..i think best when freshly made! Delicious! Nancy. That was mine above too♡

    ReplyDelete

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