My husband and I loved this! I'm from south Texas and was very skeptical about soup and salsa in enchiladas and cooking it all in slow cooker, but it was delicious! I used 2 lbs of ground beef and 2 cans of cream of chicken instead of the cream of mushroom. I also heated a little bit of oil in a frying pan and dipped the tortillas in for a few seconds before placing them in the crockpot. Just enough to cover the tortilla and get it wet, but not long at all otherwise it turns out crispy like a chalupa. This is what my grandma does when making enchiladas, so that the tortilla doesn't break when rolling; I read the reviews that mentioned crumbling so I tried this and didn't have any problems. Great recipe, definitely a keeper!

Reviewed On: Sep. 19, 2009

I love deviled eggs and I LOVE this recipe, just when I thought deviled eggs couldn't get any better. I used bacon bits as mentioned by one of the other reviewers, it added a nice salty flavor and a bit of a crunch.

Reviewed On: Mar. 23, 2008

My sister-in-law adds Heath Bar bits. I made it for a bridal shower, everyone was very curious as to what it was but as soon as they tasted it... it was gone! Everyone loved it!

Reviewed On: Mar. 22, 2008