Slow Cooker Layered Enchilada Dinner

The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.

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Servings 6

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( 12 ) Ratings

12 Ratings

5 Stars 14%

4 Stars 21%

3 Stars 21%

2 Stars 14%

1 Stars

Member Reviews ( 10 )

4748491f-5373-4cd6-b619-794f99f0eff4

ingredients 10
Prep Time 30 min
Total Time 5 hr 0 min

Ingredients

1: lb lean (at least 80%) ground beef

1: small onion, chopped (about 1/3 cup)

1: clove garlic, finely chopped

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)

: Paprika

: Chopped fresh cilantro

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Directions

1 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.
2 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.
3 Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4 Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5 Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

EXPERT TIPS

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Expert Tips

Instead of cream of mushroom soup, try cream of broccoli or cream of celery soup.

While the enchiladas finish cooking, bake up a batch of cornbread. For a salad, toss together leaf lettuce, diced avocado, mandarin orange slices and a favorite dressing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 15g, 15% Trans Fat 1g 1% ),
Cholesterol: 100mg; 100%;
Sodium: 1240mg; 1240%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 3g 3% Sugars 3g 3% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 2%;
Calcium: 50%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

scmcmurray

report Posted Feb. 1, 2013 5:07 PM

I tried this today an my husband and son loved it. I did at taco seasoning to the ground turkey as well as my own seasonings. If you have a new or newer model slow cooker. Only 2 hrs to cook or you may burn it. I used green enchilada sauce and added green Tabasco and cumin. Mine set up perfectly and looked just like the pic except it was green sauce, perfect for busy families.

carleen280carleend73

report Posted Oct. 5, 2012 10:50 AM

This was great. big winner for a pot luck dinner. So easy to make. Definetly make again.

Guanie

report Posted Sep. 25, 2012 1:08 PM

This was great. It was easy to make and even better it's made in the crock pot. I loved the enchilada taste. Served it to co-workers at a pot-luck and they loved it too! Will make again, but next time serve with toppings, i.e. sour cream, lettuce, etc...

Eboz

report Posted Sep. 20, 2012 6:21 PM

I tried this recipe today and I was very disappointed. I cooked it for the minimum time stated (4hr 30min) on low, and it was horribly OVERcooked! I will make it again, but I will start to check it after maybe after 2 hrs...the meat and onions were precooked to start with, so I think 4 1/2 to 5 1/2 hrs is waaay too long, even on low. I will give another shot though!!

beckykfm

report Posted Sep. 16, 2012 12:35 PM

This was easy to make and the taste was wonderful. My 2 grandchildren even ate everything on their plates. Will be making this one over again.