Crock Pot Enchiladas
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INGREDIENTS
- 15 corn tortillas quartered
- 1 pound ground beef ; browned
- 1 packet taco seasoning
- 1 1/4 cups water
- 1 jar chunky salsa
- 1 can (12 oz) cream of mushroom soup
- 1 can (12 oz) cream of chicken soup
- 16 oz mexican blend cheese
INSTRUCTIONS
Brown meat in pan. Drain excess fat. Add taco seasoning and water, simmer 15 minutes on low. In medium bowl, mix next three ingredients together and all but 3/4 cup of cheese. Cut tortillas into quarters and layer enough tortillas to cover bottom of crockpot. Scoop a layer of meat on top of tortillas. Next add the soup mixture. Continue layering ingredients until you run out. Put a layer of tortillas and cheese on top. Cover and cook on high for 45 minutes to one hour.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (1478g) | ||
| Recipe Makes: 1 | ||
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| Calories: 2960 | ||
| Calories from Fat: 1968 (66%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 218.7g | 292 % | |
| Saturated Fat 122.3g | 612 % | |
| Monounsaturated Fat 72.4g | ||
| Polyunsanturated Fat 6.5g | ||
| Cholesterol 784.7mg | 241 % | |
| Sodium 8589.1mg | 296 % | |
| Potassium 2447.9mg | 64 % | |
| Total Carbohydrate 48.6g | 14 % | |
| Dietary Fiber 13.2g | 53 % | |
| Sugars, other 35.4g | ||
| Protein 200.7g | 287 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2960
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