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Tuesday, March 12, 2013

Crock Pot Layered Enchiladas!

This is a new one for me. This recipe was shared from my good friend J.B. via this page Quick and Easy and best of all  in my crock pot! Was able to prep everything while QC and LT were down for naps and now can spend the rest of the day with them while supper cooks away!

So the Recipe:

Slow Cooker Layered Enchilada Dinner

1 lb lean (at least 80%) ground beef - I used 85% but next time will use the 93% I usually have on hand.
1 small onion, chopped (about 1/3 cup)- I found this to be about half and onion so I froze the other half.
1 clove garlic, finely chopped- I doubled this since I LOVE garlic!
1 can (10 3/4 oz) condensed cream of mushroom soup- Picked up the 98% fat free version
1 can (4.5 oz) chopped green chiles
1 can (10 oz) enchilada sauce
10 corn tortillas (6 inch)- I found when layering in my round crock pot putting one whole one in the middle and cutting the others for the layers in half worked best.
3 cups shredded Monterey Jack cheese (12 oz)- I actually couldn't find this at my local grocery store so instead I used a shredded mexican blend.
Chopped fresh cilantro- I didn't use this because well I HATE cilantro.
(my added ingredient: Oregano. I used it while cooking up the meat mixture and sprinkled it over the top before cooking)

  • In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
  • Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
  • Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.- You should really know your Slow Cooker and how it cooks. Mine cooks faster than some and cooks best with a layer of tin foil over the top before the lid. 
  • Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
      Makes 4 generous servings or 6 regular servings. 
4 servings: 692 Cal; 38 fat; 49 carb;41 protein
6 servings; 463 Cal; 26 fat; 32 carb;27 protein

The verdict... YUMMY! I loved it a little to much and over indulged :) QC my picky boy actually ate some of it! Thanks J.B. can't wait to try out another of your family favorites.