Slow Cooker Enchiladas

Slow Cooker Enchiladas

 "An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be  made with chicken or beef."

 Ingredients 
Original recipe makes 6 Servings

•  1 pound lean ground beef 
•  10 (6 inch) corn tortillas, quartered 
•  1 (1 ounce) package taco seasoning mix 
•  1 1/4 cups water 
•  1 (12 ounce) jar chunky salsa
•  1 (10.75 ounce) can condensed cream of mushroom soup
•  1 (10.75 ounce) can condensed cream of chicken soup
•  4 cups shredded Mexican cheese blend

 Directions 

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat. 
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.