Slow Cooker Enchiladas

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An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.

Modified from: Slow Cooker Enchiladas

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
  2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
  3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
  4. Cover, and cook on High for 45 minutes to 1 hour.
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Very nice but really, as written waaay too much sodium. I made with low sodium soups and lower sodium taco mix and it tasted really good. I didn't use as much cheese either (2 cups total), but o...