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Allrecipes member AIMS312 says of her Slow Cooker Enchiladas: "Anytime we have a potluck,
I am asked to bring these." Member Toblerone thinks these enchiladas are "delicious and
simple".
"Begin by crumbling 1 pound of lean ground beef into a skillet over medium-high heat.
Cook and stir until the beef is evenly browned, about 10 minutes."
"Stir in 1 1-ounce package of taco seasoning mix and 1 1/4 cups water. Reduce the heat
to low and simmer until the sauce thickens, about 15 minutes."
"Meanwhile, mix 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 and 3 1/4 cups shredded Mexican
cheese blend in a bowl."
"The recipe calls for 10 6-inch corn tortillas, however, some members prefer doubling this
amount to make extra thick layers. Place a layer of quartered tortillas in the bottom
of a slow cooker. "
"Repeat the layers until you use all of the ingredients, ending with a layer of tortillas
on top. To finish, sprinkle with 3/4 cup shredded Mexican cheese blend."
"A lot of the reviewers like the idea of sprinkling olives on top. Let's give it a try using 1/4
cup drained, sliced black olives."
Cover and cook on High until the enchiladas are heated through and the cheese is melted,
45 minutes to 1 hour. Serve these Slow Cooker Enchiladas with shredded
lettuce, sour cream and guacamole. Allrecipes member meljeffnkids says "this is a great
recipe! I will definitely be using this again and again!"