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Slow-Cooker Layered Enchilada Dinner

(17)
  16 reviews
  • 30 min prep time
  • 5 hr 0 min total time
  • 10 ingredients
  • 6 servings
  • Pinterest
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The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.

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

Steps

  • 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.
  • 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

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
47%
Saturated Fat
15g
75%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
1240mg
52%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
12%
Sugars
3g
Protein
30g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
50%
50%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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