Wednesday, November 10, 2010

Crock Pot Enchiladas

My Mom passed this recipe on to me.  They had this dish while on a choir tour in Texas!  Yes, it comes from right here Home sweet Home!  So, of course it is good!  This is one of those recipes that saves me time when we are running crazy. 

Fry 1 1/2 lb. ground beef with 1 chopped onion
Put in a Crock Pot.

2 cans of mushroom soup
1 can enchilada sauce
1 can cheddar cheese soup
1 can Rotel
1 can chopped green chilis

Cook on High for about 6 hours.  Stirring occasionally around the top edge.
One hour before serving, cut 1 pkg of corn tortillas into fourths, and press down into the sauce.
Don't stir, or it will become mushy. Put 3 cheese blend on the top and melt.


  1. Hey Dara,
    I am cooking this on Monday for someone who has cancer and is in treatment and can't have red meat... how would you do this with chicken and is this spicy? If it is, what do you recommend to tone down the spice? Thanks!!! Kay

  2. Kay I would put the chicken on the bottom and stir after it has cooked to break the chicken apart. I would do this before you put the tortillas in. It is spicy. The way to avoid this would to be to buy the Mild Rotel.
    I hope this helps.
    Blessings to your friend. I hope that she is better soon.


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