Crock-Pot Enchiladas
Crock-Pot Enchiladas is an moderately easy slow-cooker meal. Made with 1 lb ground round, 1 med onion, chopped, 1/2 lb grated mild cheddar cheese, 1 (8 oz) can enchilada sauce and 4 oz picante or taco sauce, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Saute meat and onion.
Drain fat.
Add rest of ingredients, except cheese and tortillas.
Simmer 30 minutes.
Put layer of meat mixture in crock-pot.
Add 2 flour tortillas and top with cheese.
Continue layering until you use all meat.
End with cheese on top.
Turn crock-pot on high until it begins to bubble, then turn it to low for two hours.
Instead of crock-pot, layer in casserole dish and bake 35 minutes.
Start at 350° for 10 minutes, then turn to 335° for 25 minutes.
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