Crock Pot Enchiladas
(from k8tsgr8t’s recipe box)
This recipe is great for using the leftover salsa chicken that my hubs loves so much. However, you could also use ground beef to make beef enchiladas as well. This is a great easy main dish for a crowd and leaves your oven free to do sides… or leaves your oven off to prevent over heating in the middle of summer.
Source: http://allrecipes.com/Recipe/slow-cooker-enchiladas/detail.aspx
Prep time: 10 minutes
Cook time: 60 minutes
Serves 8 people
Categories: Main Course
Ingredients
- 1 pound of cooked chicken or ground beef
- 10 (6 inch) corn tortillas, quartered
- 1 (1 ounce) package taco seasoning mix
- 1 1/4 cups water
- 12 oz of chunky salsa
- 2 cans condensed cream soup (I use cream of chicken)
- 4 cups of shredded cheese (I use monterey jack or what-ever else is on hand)
Directions
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Add taco seasoning to beef or chicken with water and taco seasoning in a sauce pan and simmer for 15 min. (Sometimes if I don’t want to use the oven I’ll just throw the meat, water, and seasoning in the microwave to get the season infused into the meat.)
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In a bowl stir together the salsa, cream soup, and most of the cheese. (Reserve 3/4 cup of cheese for later.)
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Place a layer of tortillas covering the bottom of the slow cooker. Scoop a layer of the meat over the tortillas, then spool a layer of the cheese mixture over that. Repeat until your run out of stuff and end with a layer of tortillas on top.
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Top tortillas with remaining cheese.
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Cover and cook on High for 45 minutes to 1 hour.