Reviewed: Nov. 11, 2009

Very good comfort food! Next time i will add some jalapenos, because we like our mexican with heat. Also, I only had i can of cream of mushroom, so i mixed it with a cup of sour cream, also added a can of red beans in with the taco meat. Will make again!

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wissie

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Reviewed: Nov. 3, 2009

Holy cow this one is good. Picky husband loved it. Said "I'd eat that stuff cold!" (Huge compliment) Made as written except only used 3 cups cheese (really 3 cups is a lot of cheese) and I pureed the chunky salsa because I have little ones. The tortillas end up tasting like masa on tamales. Fantastic. Next time will try adding black beans to the meat mixture just to stretch it a little. Although this made plenty of food!

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Laine's Cheesecakes

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Reviewed: Oct. 26, 2009

Very good. I took this to a work pitch-in and it wasn't enough. Everyone love it. It tastes a lot like it has beans, but no beans. Enjoy!

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Jen

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Reviewed: Oct. 20, 2009

WOW... this was soooo good!! Even my picky 4 and 7ry old loved this!! I did as others said and doubled the tortillas, used 2lbs meat and put in some black beans. Next time I make this, I am going to try refried beans instead of the black beans and maybe add some corn. Oh and I messed up and put in two cans of the chicen soup and still came out great (you cannot even taste the soup) Once I mixed the soup, cheese and salsa, I just threw all that in with the meat and mixed it together and layered that mixture on the tortillas. Oh, and I used a pizza cutter to cut the tortillas and was able to cut 12 king size corn tortillas at the same time with NO problems!! This is definitely one I am going to be making again. So easy and soo good!! Thank you so much for this recipe!!

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Kristin35

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 18, 2009

Great recipe, I used flour tortillas instead of corn and it was fine. I used a can of black beans and added a few spoonfuls on each layer, along with some chopped up olives. Quick and easy and tasted really good!

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Erin Early

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Reviewed: Oct. 17, 2009

WOW! Made these for a potluck, and they were the first thing that went! I couldn't find corn tortillas in my grocery and didn't want to use flour tortillas because I thought they'd be too mushy, so I used tortilla chips instead. It came out great.

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yummywife

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 11, 2009

was okay...sort of salty for me and had to digest for me.

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Susan Lombardo

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Reviewed: Oct. 6, 2009

Easy to double & cooks well on low for 2 hours if you need to leave it for more time. This is a quick, easy solution to supper after practice or a ballgame! We serve it with corn chips and mexican rice.

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ktganey

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Reviewed: Oct. 4, 2009

This dish was a BIG hit, everybody in the family loved it and the leftovers were just as good as the original meal!

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Sheryl Kinter

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Reviewed: Oct. 1, 2009

Was really good I used chicken as well in the crockpot for 8 hours on low.

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Amy

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Oct. 1, 2009

Just got done making this for the first time! These were awesome!! We are huge enchilada fans!! I am now raving fan of these because they are SO much easier!!! I was a little skeptical as others also mentioned about the cream soup thing, but not a hint of cream soup taste here! No cooking corn tortillas in oil to soften, no rolling, and way less mess!! I already had precooked ground beef in the freezer so I didn't add the water. I simply tossed the meat with the taco seasoning (Taco Seasoning I from this site...love it!!) and layered that. I didn't have a jar of salsa, but had my own homemade salsa on hand so I used that (I just chop up tomatoes, onion, green pepper, jalapenos and throw in a can of diced black olives and plenty of FRESH cilantro - the KEY to great salsa). The only other change I made, inadvertently, was to not put cheese in my soup/salsa mix and THEN forget to put on each layer. I put it on the second to last top layer and then added the last layer of corn tortillas and more cheese. I also took others suggestions and doubled up on my corn tortillas (Love them! They are what make enchiladas enchiladas to me.) I will either have to make two crocks next time or get a bigger slow cooker because we barely had enough with the 8 servings for 5 of us. Everyone loved it and mine was NOT sloppy as others had stated, but again I did not use any water,and only used two cans of soup even though increasing the amount I was supposed to put in 1 1/3 Cans of each (How do you

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BusyMomInMN

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

fun to make and easy!

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Tina B

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Reviewed: Sep. 29, 2009

I thought it was good, but family not so great.

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amanda

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Reviewed: Sep. 28, 2009

Very, very good! I used 1lb of beef and then added a can of black beans to make it more filling. Doubled up on the tortillas on that layer. Also used my own seasoning instead of the taco packet. We enjoyed it very much.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 24, 2009

Used low fat soups and cut (light) shredded cheese in half - chopped chick peas and lentils instead to make it healhier. Kids even loved it, as they have no clue when they are chopped!

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bms

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Reviewed: Sep. 23, 2009

This was soooo good.I made it with 1- 1/2lbs chicken shredded instead of beef.Everything else was the same.My whole fam loved it.

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sassymama1981

Cooking Level: Beginning

Home Town: Cleveland, Ohio, USA

Living In: Parma, Ohio, USA

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Reviewed: Sep. 20, 2009

This was really good! I made it as is except I used 1-1/2 lbs ground beef and glad I did. One pound wouldn't have gone far enough in making the recipe. Flavor was good. Be warned this is not a hot dish unless you make it hot. I used a mild salsa. I also added some sour cream on top at dinner. Leftovers were really good, too. I heated them up on LOW in the crockpot for about 90 minutes. Wonderful!

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wannabe chefette

Cooking Level: Intermediate

Living In: Winfield, Pennsylvania, USA

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Reviewed: Sep. 19, 2009

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!

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alanna

Cooking Level: Beginning

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Reviewed: Sep. 17, 2009

We loved this meal, it's sooo easy! I made a couple of changes, I added a can of rinsed, drained black beans and used frozen, pre-cooked, diced chicken, whatever amount I had left in the bag. This is what I did: Place a tortilla in the bottom of the slow cooker, put a layer of chicken, then a layer of black beans, sprinkled some taco seasoning on top then put a layer of the cheese mixture. Kept layering until all ingredients were used up and finished with a little leftover cheese. Served this over white rice that was leftover from the night before. This was so good, I can't wait to make it again. Like others said, you wouldn't think that the soup makes sense, but it does, just try it!

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KRISTINEESMITH

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 15, 2009

My husband and kids LOVED IT! I did follow some of the others advise. I used 2 lbs of hamburger and also added some spanish rice to the layers. YUMMY!

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Nonie

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Slow Cooker Enchiladas

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