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Post by naturelovr on Mar 28, 2011 18:10:45 GMT -6
Crockpot Enchilada Casserole
Ingredients:
* 1 1/2 pounds lean ground beef * 1 can cream of mushroom soup * 1 can cream of chicken soup * 1 can diced green chilies * 3 tsp. chili powder * 1 can pinto beans, drained * 1 1/2 to 2 cups shredded Cheddar or Jack cheese, or combination * 12 corn tortillas
Preparation:
Brown ground beef and drain. Add chili powder, green chiles, soups, beans and 1 can water. Layer chili mix, tortillas, chili mix, cheese, tortillas. Repeat layers until all is used. Cover and cook on low for 6 to 8 hours.
Serves 4 to 6.
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Post by gonecatfishing on Mar 29, 2011 13:28:29 GMT -6
Could anything be subbed for the mushroom and chicken soup?
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Post by naturelovr on Mar 29, 2011 15:55:17 GMT -6
Sorry! Maybe Buzzy or SF or someone else has the answer for that, 'cuz I don't! Be interesting to know though.
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Post by WVsnowflake on Mar 30, 2011 0:32:13 GMT -6
I know sometimes when It calls for cream chicken I use cream asparagus, and vise versa....
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Post by buzzard on Mar 30, 2011 13:09:00 GMT -6
I've done the same SF. I would think any of the cream soups could be used, depending on your tastes. Could probably even use one of the creamier tomato soups too. Might be able to use regular tomato soup, add some flour to thicken it up a little.
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Post by buzzard on Mar 30, 2011 13:16:25 GMT -6
Here's a recipe I've used before that turned out pretty good. I added 3/4 cup frozen corn to the meat mix before I layered it in.
1 (14 1/2 oz.) can tomatoes 1 small chopped onion 1 clove minced garlic 1/2 tsp. ground red pepper 1/2 tsp. salt 1 can tomato paste (6 oz) 1 lb. lean ground beef, browned 1 pkg. dry taco seasoning mix 2 cups shredded Cheddar cheese 9 corn tortillas
To make sauce, whirl tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Bring to a boil, reduce heat, and simmer for 5 minutes. Place 3 tortillas in bottom of slow cooker. Layer on tortillas 1/3 of ground beef, 1/3 tomato sauce and 1/3 Cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours. Serves 4
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Post by naturelovr on Mar 30, 2011 17:45:47 GMT -6
Sounds really good Buzzy! I like the sounds of your recipe. Think I'll try it tomorrow instead of the one I posted. I like crockpot cooking since it's nice to get home from work and have a meal ready....when i found crockpot enchiladas it sounded real good after SF mentioned craving Mexican food.....made me hungry for some too!....
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Post by buzzard on Mar 31, 2011 14:45:15 GMT -6
I like the tomato based enchiladas better than the cream of chicken/mushroom soup ones, but then the tomato one is the kind I grew up with. Both are good though.
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Post by gonecatfishing on Apr 5, 2011 12:32:50 GMT -6
Think that I may try this with the tomato this weekend....
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