Layered Enchilada Dinner

Name: Layered Enchilada Dinner
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6 serving(s)
Ingredients: 1 lb lean ground beef; 1 small onion, chopped (about 1/3 cup); 1 garlic clove, minced; 1 (10 3/4 ounce) can condensed cream of mushroom soup; 1 (4 1/2 ounce) can chopped green chilies; 1 (10 ounce) can enchilada sauce; 10 (6 inch) corn tortillas; 12 ounces shredded monterey jack cheese; paprika; chopped fresh cilantro

Submitted by looneytunesfan

"A Mexican dinner made easy in the crockpot."

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Ready In:: 6hrs 30mins
Ingredients:: 10
Serves:: 6

ingredients

1 lb lean ground beef
1 small onion, chopped (about 1/3 cup)
1 garlic clove, minced
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (4 1/2 ounce) can chopped green chilies
1 (10 ounce) can enchilada sauce
10 (6 inch) corn tortillas
12 ounces shredded monterey jack cheese
paprika
chopped fresh cilantro

directions

In large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroghly cooked, stirring frequently, Drain. Stir in soup and chiles.
Spray 3 1/2 or 4- quart slow cooker with nonstick 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 setting for 4 1/2 to 5 1/2 hours.
Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

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Reviews

This was delicious. I will be preparing this one often. Thanks for posting. Prepared for PAC spring '08.

carolinafan
This tasted really really good. I didn't have the option of 4-5 hours on my crockpot, only 8 or 10 and so it cooked down a little mushy, but despite being mushy the flavor was wonderful. We used the hot enchilada sauce and I cut the montery cheese down to half to decrease the cals. Also used low fat soup. Great recipe, plan on making this one often! I didn't get the same "lasagna" flavor as teh other reviewer, thought it tasted pretty close to real baked enchiladas. We served with low fat sour cream and a little cilantro for garnish.

Elainia
Very nice served with lettuce, tomato, carrot, Cheese etc salad. Similar to a lasagne. Will cook again

Suelavenders
We enjoyed the flavor of this dish. I didn't cook it quite as long as the recipe called for because the sides started to burn. I would definitely try this again as an oven casserole.

puppitypup