Source of Recipe
List of Ingredients
CROCKPOT ENCHILADA CASSEROLE
2 lbs. lean ground beef
1 med. onion, chopped
1 clove garlic, minced (I use 1 tsp.
1 (15 oz.) can tomato sauce
2 to 3 tbsp. chili powder or to taste
Salt & pepper
8 flour tortillas
1 can cream of chicken soup
3/4 c. milk
2 c. Cheddar cheese, shredded
Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and
pepper. Heat thoroughly. Spray crock pot with Pam. Line with 2 tortillas.
Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning
with tortillas, meat mixture and cheese. Top with 2 more tortillas.
Combine soup and milk. Pour over top tortillas. Sprinkle with remaining
cheese. Cook on low for 4 to 5 hours. (Can also be baked in casserole dish in oven at 350 degrees for 45 minutes.)
**Someone else uses pace enchilada sauce, and black olives...Im going to try it with cheese soup