Slow Cooker Enchiladas So Tasty

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Slow Cooker Enchiladas

"An antique Mexican traditional with a brand new twist. Anytime we have a potluck, I am requested to carry these. Can be made with chook or red meat."

Ingredients :

1 pound lean floor pork
10 (6 inch) corn tortillas, quartered
1 (1 ounce) bundle taco seasoning blend
1 1/four cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of bird soup
four cups shredded Mexican cheese combination

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H5M

Crumble the ground beef right into a skillet over medium-high warmness. Cook and stir till frivolously browned. Add taco seasoning and water; simmer for 15 mins over low warmth.
In a medium bowl, stir collectively the salsa, cream of mushroom soup and cream of chook soup. Mix in most of the cheese, reserving three/four cup for later.
Place a layer of tortillas overlaying the lowest of a sluggish cooker. Scoop a layer of the floor pork over that, and then spoon a layer of the cheese aggregate. Repeat the layers till you run out of stuff, finishing with a layer of tortillas at the top. Top with final cheese.
Cover, and cook on High for forty five minutes to 1 hour.

Notes :

Try the usage of a Reynolds® slow cooker liner on your slow cooker for less complicated cleanup.

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