Tacos, Burritos, and Enchiladas: Slow Cooker Enchiladas

1 pound lean ground beef10 (6 inch) corn tortillas, quartered1 (1 ounce) package taco seasoning mix1 1/4 cups water1 (12 ounce) jar chunky salsa1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of chicken soup4 cups shredded Mexican cheese blendCrumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and 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. Top with remaining cheese. Cover, and cook on High for 45 minutes to 1 hour. Amount Per Serving  Calories: 712 | Total Fat: 45.6g | Cholesterol: 142mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 712

Total Fat: 45.6gCholesterol: 142mgSodium: 2089mgTotal Carbs: 36g    Dietary Fiber: 3.6gProtein: 40.9g VIEW DETAILED NUTRITION
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