Crockpot Beef Enchiladas Recipe – An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef. An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.
This is so good and easy. The first time I made Crockpot Beef Enchiladas Recipe I did not make enough and my family complained. The next time I made a double batch and only had compliments.
Crockpot Beef Enchiladas Recipe
Crumble 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.
Hint: Try using a liner in your slow cooker for easier cleanup.