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Slow Cooker Enchiladas

Reviewed: Apr. 18, 2012
So glad I tried this! I am NOT a cook, but I followed this recipe almost perfectly and it was delicious. The only thing I changed was instead of 1 1/4 cup of water, I just put a cup. Also I somehow didn't see the cream of mushroom soup so I only used cream of chicken (10.75 oz). Since some people were saying it was too mushy, I will say that with my accidentally leaving out the cream of mushroom it was not mushy at all. One other thing is that when I made this, my mom was confused as to why I would use the slow cooker for it rather than put it in the oven. She said she doesn't use the slow cooker for less than 4 hours at a time and this only said to leave it in for 45 mins-1 hour. I'm not sure if there's any difference in just putting it in the oven, but I might try that next time. Overall, great recipe!
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