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**Slow Cooker Enchilada Casserole

Slow Cooker Enchilada Casserole

  • Cooking Time:

    6-8 hours

  • Servings:

    4-6

Ingredients

1 1/2 pounds lean ground beef
1 can cream of mushroom soup, condensed
1 can cream of chicken soup, condensed
1 can diced green chilies
3 tsp. chili powder
1 can pinto beans, drained
1 1/2 to 2 c. shredded Cheddar or Jack cheese, or combination
12 corn tortillas


  1. Brown ground beef and drain.
  2. Add chili powder, green chiles, soups, beans and 1 can water.
  3. Layer chili mix, tortillas, chili mix, tortilla, cheese.
  4. Repeat layers in slow cooker until all is used.
  5. Cover. Cook on low for 6 to 8 hours.

Optional: Top with fresh tomatoes, and extra cheese!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

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Gini
Gini
9 years ago

Are the cream of mushroom soup and cream of chicken soup condensed or not condensed?

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Jenn Bare
Author
Jenn Bare
9 years ago
Reply to  Gini

Correct Gini thanks for the question! Happy Crocking!

0
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Megan
Megan
8 years ago

Can I use a low carb flour tortilla option?? Or do I need use corn??

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Jenn Bare
Author
Jenn Bare
8 years ago
Reply to  Megan

Megan make this recipe your own. I am sure it will still be very tasty! Happy Crocking!

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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