As usual I haven't posted in awhile, but many things have been going on in my life this year. However, with all the busyness I have found myself with not enough time to cook the meals that I wish to cook, so I have gotten a little bit creative. With that being said, I would just like to express my love for the "crock pot" or the "slow cooker"! That is probably the best invention for a busy person yet! I have started making many dinners with it, and they're always so delicious and filling! For instance, tonight I cooked Crock Pot Enchiladas. They were really good, so I would like to share the recipe. :)
Crock Pot Enchiladas
Ingredients:
1 lb ground beef (I prefer to use 80/20)
1 small onion, chopped
1 clove of garlic, minced
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz) or Cheddar cheese
Paprika (optional)
Chopped fresh cilantro
Directions:
In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
Thanks for reading! :)) Happy cooking!
Picture provided by: Better Crocker
Picture provided by: Better Crocker
