"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Saturday, July 3, 2010

Crock-Pot Enchiladas

These were not anything fantastic, but it was good and keep us all happily fed. I always enjoy a good crock pot recipe that takes care of itself while I am busy doing other things and it doesn't heat up our house. We served it with a fresh green salad.

Crock-pot Enchiladas
1 lb. Hamburger
1/2 cup chopped onion (I always use the whole onion)
1 can chopped green chilies
1 pkg. Taco seasoning
5-6 Tortilla
1 can Enchilada sauce
1 can Cream of Mushroom soup
3 cups Shredded Cheddar Cheese (I use Colby Jack because its always on hand-Cheddar might have made it taste better!)

Brown the hamburger, onions, green chilies. Drain and add taco seasoning according to package directions. Mix the enchilada sauce and soup together in a a bowl. Layer in crock-pot: 1 tortilla, meat, cheese, soup mixture. Repeat layers. Cook on low for approximately 4 hours. Top with favorite toppings-sour cream, avocado's, diced tomatoes, lettuce, etc.

1 comment:

Kim Possible said...

We really liked this...more than we thought we would since you said it wasn't a bit hit. It tasted great as "leftovers" too. We used a can of medium (not mild) sauce and topped our servings w/raw green cabbage and some fresh tomatoes. Yumm!