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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Reviewed: Aug. 30, 2009

My husband and I LOVE this recipe. It's easy and very tasty. I do, however, let it cook for about 90 minutes. Yum.

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Gregory's Mom

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Reviewed: Aug. 24, 2009

This was pretty good. I used one lb of ground beef and a can of black beans (drained) to stretch it a bit. I just layered it like a lasagna. It's messy but my boyfriend devoured it. My tortillas didn't get mushy.

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sarabeth

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 20, 2009

I didnt love it but I thought it was ok. Had good flavor. I cooked chicken breasts in the slow cooker with the soups and added a can of diced green chiles. Shredded it and did the layers in a casserole dish. I didnt like the texture of the mushy corn tortillas but overall, I would make this again!

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SuperMommy

Cooking Level: Beginning

Home Town: Temperance, Michigan, USA

Living In: Toledo, Ohio, USA

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Reviewed: Aug. 15, 2009

I love this recipe!!!! It was so easy to make. I used Ground Pork and served with Sour Cream. The smell drove everyone crazy. Amazing how something so simple could taste so good. It was a hit...and there are already hints for me to make again. Thanks for sharing your recipe.

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NEMCHKFAN87

Cooking Level: Expert

Home Town: Miami, Florida, USA

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Reviewed: Aug. 5, 2009

Recipe was quick and easy. I preheated my crock pot while I cooked the ground beef. I used 2 lbs of beef and left all the other ingredients the same. I have a large oval crock so I used 10 large tortillas quartered but I took them straight from the freezer and quarted them with a sharp knife and they sliced through easily.I did use double layers of tortillas. tortillas were not mushy this way and meal was cooked through and ready in 1 hr. 45 min. I put green onion, black olives and diced tomatos on the top layer for presentation before cooking. I thought the taste was just okay but the hubby kept commenting throughout dinner at how much he liked it. I will make ths again because of the ease and quick prep time.

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CACTUSJUICE67

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Evanston, Wyoming, USA

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Reviewed: Jul. 30, 2009

It was fantastic! Had it camping and it was so easy and went fast! Definately recommend it!

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Angela

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Jul. 25, 2009

I followed the directions fairly closely but did have to substitute two cans of mushroom soup because I didn't have the chicken soup. Otherwise I stuck to the recipe. For some reason this was not appetizing...at all...to me, at least. My husband said it was 'alright' (though he'll eat just about anything) but mentioned the taste was 'too tangy'. I don't know what that means because I didn't find it tangy at all personally, it was actually, to my taste buds, bland and boring. I'd go so far as to say it tasted 'off'. (And yes, I did use fresh meat and other ingredients, ha ha.) A neat idea, for sure, and it did look neat coming out of the slow cooker (nice layers) and I might try to find another recipe for slow cooker enchiladas, but I won't be preparing this one again.

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Carrie V.

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Reviewed: Jul. 23, 2009

This was turned out really good except needed to be cooked longer than stated. Still cold in the middle. Made with chicken, and served with taco sauce, green onions, sour cream, and sunflower seeds. Will be making again

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Nia

Cooking Level: Expert

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jul. 6, 2009

made this on the spur of the moment.used an 11x13 baking dish and cooked in the oven.was fabulous!!!! super easy and quick .will definitely make again.think it would be delicious using shredded chicken

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angie

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Reviewed: Jul. 4, 2009

i added quite of bit of ingredients to this recipe, and was very impressed with how "mexican" it tasted. some of the things i added: green chiles, jalapenos, fresh tomatoes, canned tomatoes with green chiles, hard tostadas (which was the best idea), and, almost 2 pounds of ground beef, among other things, some of which were not necessary. it was excellent, but i think i'll try it with chicken next time and i bet it's even better. very nice work, carrie! Follow up: made this again, with chicken. omitted the tortillas and used hard tostadas this time, since they soften up so much. added small cans of green chilis, jalapenos, and a can of diced tomatoes with green chilis, otherwise stayed with the recipe, and it came out absolutely delicious. so easy, the hardest part is frying the ground beef or chicken. if you need a mexican tasting hit for your palet, this is it!

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funninaround

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

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Reviewed: Jun. 28, 2009

I have made this twice, once as written and once with shredded chicken and cream of chicken soup in place of the beef and cream of mushroom. I prefer it with the chicken. Good base recipe that can be tweaked to match your tastes

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ALISSASMOM

Cooking Level: Expert

Home Town: West Saint Paul, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Jun. 21, 2009

When I first saw this recipe, I was skeptical. I did not think the cans of soup would work with it. However, I tried it anyway and used my Formula 1 group of friends as guinea pigs. It was a real hit! Because of texture, I changed a couple of things. I followed the advice of other posts. This is what I changed. I used 2 pounds of ground beef and two packages of taco seasoning rather than one of each. I added 1 can of black beans, and 1 can of corn. I did not use the water, instead I used enchilada sauce but not in the mixture. I poured it over each layer of tortillas. I used the slow cooker and cooked it on high for about two hours rather than one. The spice was perfect. I served it with cut up avocado, salsa, olives, black olives, sour cream, halapinios and Tortilla chips all on the side. "perfect"

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TISHLA

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Reviewed: Jun. 15, 2009

I ended up making this in a pan and cooking it in the oven. I need the crock pot for something else. The recipe still worked beautifully though. I did use 2lbs of beef and added 2 cans of beans. Other wise I followed the recipe as stated. I put the dish in the oven and cook it at 350 degrees until the cheese melted (about 40 minutes). Yum Yum!!! It has made great leftovers!

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Muri72

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Reviewed: Jun. 12, 2009

I have made this twice for my family and they ate it up! I added black olives to all of the layers and ate it with sour cream on top. This is a great recipe and there is plenty of room to experiment with ingredients depending on preferences. : ) Yummy!

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thechulita

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Reviewed: May 26, 2009

Awesome recipe. I didn't have all the ingredients, so I changed the recipe slightly and added 1 can enchilada sauce to 2 lbs. of browned and drained hamburger, plus a half can of water. I used only 1 can soup and added 1/2 c. sour cream plus a half a cup of salsa to the soup. Flour tortilla's work fine in this recipe if you spray them with cooking spray on each side, bake at 350 degrees for 5 minutes, cool, then tear them up for the recipe. My family loved this. Comfort food for sure. We sprinkled Doritos on top.

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tam

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Reviewed: May 17, 2009

I was really apprehensive about this recipe. After reading the reviews I decided to make a couple of changes. I used 2lbs of Hamburger instead of 1. I used a can of HOT Rotel instead of the salsa and I also used 2 envelopes of Enchilada mix and an 8oz can of tomato sauce. I am not a fan of corn tortilla's so I used flour. This turned out AWESOME! I took it to a social gathering and everyone raved about it. I"m so glad I tried it. I will definitely be making this again and again!

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DESIDERATA

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: May 9, 2009

I found this easy and tasty. I added corn and black beans to the soup mixture,and used about three cups of cheese. This recipe is pretty versatile. I shall be making this again.

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