Tried this with ground sirlion. Maybe use only 1/2 can of chiles!

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Name: Crock Pot Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 pound Ground beef cooked chopped chicken; 1 ounce taco seasoning mix; 1 (4 ounce) can green chiles; 1 (16 ounce) can refried beans; 1 can Cream of Mushroom soup; 1 can cheese soup; 1 can Enchilada sauce divided; 4 cups Mexican cheese blend shredded & divided; 10 Corn tortilla quartered

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INGREDIENTS

1 pound Ground beef ; cooked chopped chicken
1 ounce taco seasoning mix
1 (4 ounce) can green chiles
1 (16 ounce) can refried beans
1 can Cream of Mushroom soup
1 can cheese soup
1 can Enchilada sauce ; divided
4 cups Mexican cheese blend ; shredded & divided
10 Corn tortilla ; quartered

INSTRUCTIONS

1. Brown the meat in a skillet over medium- high heat. When cooked add taco seasoning and 1 1/4 cups water. Simmer for 15 minutes over low heat.

2. In a bowl, stir together the chiles, refried beans, cream of mushroom and cheese soups and half of the enchilada sauce. Mix in 3 cups of the shredded cheese, reserving 1 cup.

3. Cover bottom of the slow cooker with a layer of tortillas. Top with a layer of cooked meat, and top with a layer of the cheese mixture. Repeat layers as ingredients allow, ending with a layer of tortillas.

4. Top with the reserved enchilada sauce and cheese. Cover and cook on high for 1 hour or low for 3 hours.

You can prepare this the night before and refrigerate. The next day, put in the slow cooker and add about 30 minutes to the cooking time.

NOTES

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Crock Pot Enchiladas

1 pound Ground beef cooked chopped chicken
1 ounce taco seasoning mix
1 (4 ounce) can green chiles
1 (16 ounce) can refried beans
1 can Cream of Mushroom soup
1 can cheese soup
1 can Enchilada sauce divided
4 cups Mexican cheese blend shredded & divided
10 Corn tortilla quartered

1.  Brown the meat in a skillet over medium- high heat.  When cooked add taco seasoning and 1 1/4 cups water.  Simmer for 15 minutes over low heat.

2.  In a bowl, stir together the chiles, refried beans, cream of mushroom and cheese soups and half of the enchilada sauce.  Mix in 3 cups of the shredded cheese, reserving 1 cup.

3.  Cover bottom of the slow cooker with a layer of tortillas.  Top with a layer of cooked meat, and top with a layer of the cheese mixture. Repeat layers as ingredients allow, ending with a layer of tortillas.

4.  Top with the reserved enchilada sauce and cheese.  Cover and cook on high for 1 hour or low for 3 hours.

You can prepare this the night before and refrigerate.  The next day, put in the slow cooker and add about 30 minutes to the cooking time.

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Nutrition

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Serving Size: 1 Serving (630g)
Recipe Makes: 6 Servings

Calories: 1198
Calories from Fat: 417 (35%)

Amt Per Serving		% DV

	Total Fat 46.4g	62 %
	Saturated Fat 22g	110 %
	Monounsaturated Fat 13.2g
	Polyunsanturated Fat 7.2g
Cholesterol 148.4mg		46 %
Sodium 2002.1mg		69 %
Potassium 1222.7mg		32 %
Total Carbohydrate 147.4g		43 %
	Dietary Fiber 23g	92 %
	Sugars, other 124.3g
Protein 54.6g		78 %
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: 1198

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