CROCK POT STACKED ENCHILADAS

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Crock Pot Stacked Enchiladas image

I got this recipe from J&S Old Time Recipes. I prefer the "real" enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.

Provided by keen5

Categories     Chicken

Time 4h20m

Yield 5-6 serving(s)

Number Of Ingredients 7

1 (14 ounce) package corn tortillas (whatever size fits in your crock pot) or 1 (14 ounce) package flour tortillas (whatever size fits in your crock pot)
3 cups shredded cooked chicken or 3 cups shredded cooked pot roast
1 (20 ounce) can enchilada sauce
1 teaspoon cumin
1 1/2 cups light cream cheese
1 onion, chopped fine
2 cups shredded cheddar cheese or 2 cups monterey jack pepper cheese

Steps:

  • Brown your beef or cook the other meat you are using.
  • Mix cooked meat, cumin, cream cheese and onion together.
  • Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
  • Place one tortilla in the bottom of the pot.
  • Cover with some of the meat mixture.
  • Pour a little enchilada sauce on top of meat.
  • Sprinkle some cheese on top of sauce.
  • Add another tortilla and continue layering until you run out of meat mixture.
  • You should still have some cheese and sauce left.
  • Top with a tortilla, then pour remaining enchilada sauce over all.
  • Cook on HIGH for 4 hours.
  • When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
  • Cut into wedges with plastic spatula to serve.

Nutrition Facts : Calories 931.9, Fat 53.7, SaturatedFat 26.5, Cholesterol 220.3, Sodium 1649.9, Carbohydrate 50.2, Fiber 7.4, Sugar 11.6, Protein 62

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