Tuesday, September 2, 2008

Crock Pot Enchiladas

1 to 2 lbs ground beef (or ground turkey)
1 large onion, chopped
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can Golden mushroom soup
1 can red enchilada sauce, hot or mild
1 small can chopped green chilies
12 corn or flour tortillas (flour is better)
Optional: a can of Rotel (recommended)

Brown the beef and onion; drain. Add to the crockpot all the ingredients except tortillas. Cook on high for 2-1/2 hours or low for 4 hours. One hour before it's ready, tear up tortillas and place in the pot. Top each serving with shredded cheese and green onions.

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