SLOW-COOKER LAYERED ENCHILADAS

Slow-Cooker Layered Enchiladas image

Here's everything you love about enchiladas-the seasoned beef, the salsa, the cheese-all in one easy-to-prepare slow-cooker recipe. Enjoy!

Provided by My Food and Family

Categories Home

Time 4h25m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 lb. lean ground beef
1 onion, chopped
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup water
1 cup TACO BELL® Thick & Chunky Salsa
1 can (10 oz.) red enchilada sauce
1 pkg. (10 oz.) corn tortillas (6 inch)
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup chopped fresh cilantro

Steps:

Brown meat with onions in large skillet. Add seasoning mix and water; simmer on medium-low heat 10 min., stirring occasionally. Stir in salsa.
Spread 1/4 cup enchilada sauce onto bottom of slow cooker sprayed with cooking spray; cover with 4 tortillas, overlapping as necessary to form even layer. Top with 1-1/2 cups meat mixture, 1/4 cup enchilada sauce and 1/2 cup cheese. Repeat all layers twice, using half the remaining meat mixture in each layer.
Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours). Serve topped with sour cream and cilantro.

Nutrition Facts : Calories 400, Fat 19 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 80 mg, Sodium 1020 mg, Carbohydrate 34 g, Fiber 5 g, Sugar 6 g, Protein 25 g