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Crock Pot Enchiladas
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Description
If you can open a can, you can make this.
Ingredients
- 1 pound Ground Beef, Browned And Drained
- 1 can (10 Oz. Can) Enchilada Sauce
- 1 can (10.75 Oz. Can) Cheddar Cheese Soup
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1 can (4 Oz. Can) Chopped Green Chilies
- 1 package Flour Tortillas (10-12 Count)
Preparation
After browning and draining the meat, place in your crock pot. Then open all the cans and pour them into the crock pot. Set it on high for 2-3 hours or on low for 4-5 hours. I suggest lining the crock-pot to keep the cheese soup from burning.
30 minutes before serving, tear 10-12 flour tortillas into bite-sized pieces and place them in the crock pot. After 30 minute, they should be plump like dumplings.
I usually serve this with guacamole and sour cream on top. I also serve it with Mexican rice. I have substituted boiled chicken for the beef and cream of chicken soup for the cream of mushroom soup. However, I find the beef has the best flavor.
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