Mexican Easy Crock Pot Beef Enchiladas Recipe

Easy Crock Pot Enchiladas 


1 lb ground beef, browned

1 (14 1/2 ounce) can diced tomatoes

1 medium diced onion

1 (4 ounce) can diced green chilies

1 1/2-2 cups grated cheese

1 (10 1/2 ounce) can chicken soup

1 (1 1/4 ounce) package taco seasoning

1 cup milk

10-11 corn tortillas


Brown the ground beef and onion together. Drain the excess fat and add the diced tomatoes (together with their juice). Add the diced chilies and taco seasoning, and simmer for about 5 minutes. Spray the inside of the crock pot with cooking spray. Place 4 corn tortillas at the bottom and spread half of the meat mixture. Spread half of the can of chicken soup on top of the meat and place 3 more tortillas on top of the chicken soup. Pour in the remaining meat mixture and place 3-4 more corn tortillas on top. Spread the remaining can of chicken soup on the tortillas and sprinkle the grated cheese. Pour the milk evenly over the top, without stirring. Put the lid on and cook on low for about 5 hours.

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