Beef, Mexican - Spanish

CROCK-POT STACKED ENCHILADAS

  • 8 Corn tortillas
  • 1 1/2 pounds Ground beef, browned and drained
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cumin
  • 1 1/2 cups Light cream
  • 1/2 cup Green onions, chopped
  • 10 ounces Enchilada sauce
  • 3 cups Cheese, Cheddar, grated

    • Mix salt, cumin, sour cream and onions together. Place one tortilla on bottom of slow cooker. Tip with 3 to 4 tablespoons of meat mixture. Spoon on one tablespoon enchilada sauce and sprinkle with cheese. Repeat this process ending with a tortilla. Pour remaining enchilada sauce over stack.. Cover and cook on low 4 hours. When ready to serve, top with cheese. Serves 6.

    Beef can be substituted with 3 cups cooked, diced chicken.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!