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Magic Valley EC News

Slow Cooker Enchiladas

These enchiladas are an easy crowd-pleaser

1 pound ground beef or chicken
1 ounce taco seasoning mix
2 cans green chiles (4 ounces each)
1 can refried beans (16 ounces)
1 can cream of mushroom soup (10 3/4 ounces)
1 can cheese soup (10 3/4 ounces)
1 can enchilada sauce (15 ounces), divided use
4 cups shredded Mexican cheese blend, divided use
10 corn tortillas, quartered

1. Brown the meat in a skillet over medium-high heat. Add taco seasoning and 1 1/4 cups water. Simmer for 15 minutes over low heat.

2. In a bowl, stir together the chiles, refried beans, cream of mushroom and cheese soups, and half of the enchilada sauce. Mix in 3 cups of the shredded cheese.

3. Coat the inside of the slow cooker with cooking spray, then cover the bottom with a layer of tortillas. Top with a layer of cooked meat and then a layer of the cheese mixture. Repeat layers as ingredients allow, ending with a layer of tortillas.

4. Top with the remaining enchilada sauce and cheese. Cover and cook on high for 1 hour or on low for 3 hours.

Serves 8.