Crock Pot Enchiladas

1. 1

   After browning and draining the meat, place in your crock pot.

2. 2

   Then open all the cans and pour them into the crock pot.

3. 3

   Set it on high for 2-3 hours or on low for 4-5 hours.

4. 4

   I suggest lining the crock-pot to keep the cheese soup from burning.

5. 5

   30 minutes before serving, tear 10-12 flour tortillas into bite-sized pieces and place them in the crock pot.

6. 6

   After 30 minute, they should be plump like dumplings.

7. 7

   I usually serve this with guacamole and sour cream on top.

8. 8

   I also serve it with Mexican rice.

9. 9

   I have substituted boiled chicken for the beef and cream of chicken soup for the cream of mushroom soup.

10. 10

    However, I find the beef has the best flavor.

* Per serving · 4 servings · Values may vary.

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