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Layered Enchilada Dinner by Jodi

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  • Layered Enchilada Dinner by Jodi

    Jodi - Posted January 23, 2004 02:22 PM

    Layered Enchilada Dinner

    1lb lean ground beef
    1 small onion, chopped (about 1/3 cup)
    1 garlic clove, minced
    110 3/3 oz) can mushroom soup
    1 (4.5 oz) can old El Paso chopped green chiles
    1 (10 oz) can old El Paso Enchilada Sauce
    10 (6 inch) corn tortillas
    12 oz (3cups) shredded Monterey Jack cheese
    Paprika
    Chopped fresh cilantro

    1) In large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chiles.

    2) Spray 3 1/2 to 4 1/2- quart slow cooker with nonstick cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of cheese.

    3) Repeat layering twice, using 3 corn tortillas and about half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle with paprika over top.

    4) Cover, cook on low for 4 1/2 to 5 1/2 hours

    5) Let stand about 5 mins before serving. Sprinkle individual servings with cilantro.

    6 servings


    We had this but I did not add the chiles or paprika or cilantro. I was Delicious even the kids ate it!
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