Slow Cooker Enchiladas

» Slow Cooker Enchiladas
Slow Cooker Enchiladas


  • 1 pound lean ground beef
  • 10 corn tortillas, quartered
  • 1 package taco seasoning mix
  • 1 1/4 cups water
  • 1 jar chunky salsa
  • 1 can condensed cream of mushroom soup
  • 1 can condensed cream of chicken soup
  • 4 cups shredded Mexican cheese blend


Disintegrate the ground beef in a frying pan over medium-high heat. Cook with moving until evenly browned. Then add taco seasoning and water; cook about 15 minutes over low heat.

Take a medium bowl, stir both the salsa, cream of mushroom soup with cream of chicken soup. Combine in most of the cheese, reserving 3/4 cup to next step.

Put a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, 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. Put in top with remaining cheese.

Cover, with cooking on High about 45 minutes to 1 hour.

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