Slow-Cooker Layered Enchilada Dinner

Slow-Cooker Layered Enchilada Dinner

Slow-Cooker Layered Enchilada Dinner

The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.

Slow-Cooker Layered Enchilada Dinner

The secret to this creamy, slow-cooked casserole is simple canned soup, extra cheese, and smooth enchilada sauce.

  • 1lb lean (at least 80%) ground beef
  • 1small onion, chopped (about 1/3 cup)
  • 1clove garlic, finely chopped
  • 1can (10 3/4 oz) condensed cream of mushroom soup
  • 1can (4.5 oz) Old El Paso™ chopped green chiles
  • 1can (10 oz) Old El Paso™ enchilada sauce
  • 10corn tortillas (6 inch)
  • 3cups shredded Monterey Jack cheese (12 oz)
  • Paprika
  • Chopped fresh 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

  1. Instead of cream of mushroom soup, try cream of broccoli or cream of celery soup.

  2. 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.

More About This Recipe

When you know you’ve got a busy day, you deserve to end it with a great dinner. With a little advanced planning — this recipe takes 30 minutes to prep — you can come home to slow-cooker enchiladas. The five-hour cook time gives the flavors of this deluxe enchilada sauce time to blend, so the enchiladas, green chiles, garlic, onion, and cream of mushroom soup become rich and complex. The sauce softens the tortillas, too, but not so much so that the dish turns rubbery. The chunks of ground beef, chewy tortillas, and silky smooth sauce make for a nicely balanced texture. So, you end up with enchiladas that are creamy and deeply satisfying. If you’re feeling ambitious, this dish goes great with a simple salad of greens, avocado, and mandarin oranges, or a side of cornbread. If not, we’re not judging, these enchiladas are filling enough to be a complete meal. Need an enchilada recipe that’s ready right now? We’ve got you covered with recipes that take as little as 25 minutes to make!

 

Nutrition Information

Slow-Cooker Layered Enchilada Dinner

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