Monday, March 2, 2009

Crock Pot Enchiladas

I am really into trying new Crock Pot recipes for when baby #3 arrives.
I bloglifted this one from
We had it last night and it was wonderful. It does not need anything more but you could jazz up the leftovers by sprinkling a little cheese and tomatoes over the top. Timesaver: have the meat already browned and in the freezer.

Crock Pot Enchiladas
1 1/2 pounds of hamburger meat
1/2 large onion, chopped
1 can of cheese soup (any flavor)
1 can of golden mushroom soup
1 can of cream of mushroom soup
1 can of red enchilada sauce (mild or hot)
1 tsp. of ground cumin
1 four ounce can of chopped green chilies
12 corn tortillas

1. Brown hamburger meat and onions. Drain and put into a Crockpot you have sprayed with cooking spray.
2. Add the rest of the ingredients except for the tortillas. Cook for four hours on low.
3. One hour before you serve it, tear up the tortillas and add to the soup mixture in the crock pot. Cook an additional hour and serve.
From Laura......I browned the meat and added the soups and seasonings, and then put the crock in the fridge Friday night. Sunday morning, I put the crock in the "pot" and heated it for about 4 hours and it turned out great.

Funny story...Laura lives in the same town I do, though we had never met...until Friday night. She was walking in a door at the mall and I was walking out. I recognized her from her blog picture and we hugged as if we had just run into a long lost friend.

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