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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (465g) Recipe makes 5 servings |
||
| Calories 928 | ||
| Calories from Fat 501 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 55.8g | 85% | |
| Saturated Fat 27.9g | 139% | |
| Monounsaturated Fat 18.4g | ||
| Polyunsaturated Fat 2.7g | ||
| Trans Fat 1.5g | ||
| Cholesterol 221mg | 73% | |
| Sodium 1462mg | 60% | |
| Potassium 862mg | 24% | |
| Total Carbohydrate 45.7g | 15% | |
| Dietary Fiber 6.2g | 24% | |
| Sugars 3.1g | ||
| Protein 60.9g | 121% | |
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Ingredients
- 1 (14 ounce) package corn tortillas or flour tortillas (whatever size fits in your crock pot)
- 1 1/2 lbs cooked ground beef or 3 cups shredded cooked chicken or 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 monterey jack pepper cheese
Directions
1
Brown your beef or cook the other meat you are using.2
Mix cooked meat, cumin, cream cheese and onion together.3
Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.4
Place one tortilla in the bottom of the pot.5
Cover with some of the meat mixture.6
Pour a little enchilada sauce on top of meat.7
Sprinkle some cheese on top of sauce.8
Add another tortilla and continue layering until you run out of meat mixture.9
You should still have some cheese and sauce left.10
Top with a tortilla, then pour remaining enchilada sauce over all.11
Cook on HIGH for 4 hours.12
When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.13
Cut into wedges with plastic spatula to serve.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Meat > Beef
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- Preparation > Simple
- Preparation > Equipment > Crock-Pot
- Preparation > Presentation > Served Hot
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Featured Reviews for This Recipe
From: LorenLou
On Sep 8, 2008
We loved this! Used leftover shredded pot roast and Mark's homemade enchilada sauce #42094 - perfection! A keeper.
From: Margie99
On Aug 29, 2008
I really liked this. My enchilada sauce was a little hot so the kids didn't really enjoy it. I will try it again with a milder sauce. I also used a double layer of corn tortillas on several of the layers and those layers were not mushy. I will be making this again. We served it with sour cream on top.
From: TheDaintyDragonfly
On Apr 26, 2006
I have made this four times and I agree with Lisa that it is too mushy. This time I cooked on LOW for 3 1/2 hours and the texture was MUCH better. We LOVE the flavor of this. We are the neighborhood "kid" hangout house and this always vanishes the second it is on the table!! Great job and thanks for sharing!
From: Heather'sKitchen
On Mar 12, 2007
I have made this a few times. I like it with ground beef, flour tortillas and red enchilada sauce.I usually add a can of drained black beans or refried beans during the layering process.A different combination I tried and I really LOVE is with shredded chicken, corn tortillas and green enchilada sauce.I sometimes add a can of drained white beans to this version. It's so nice to have a crockpot recipe that only takes half of a day in case I forget to get dinner going in the morning! Thanks-HK
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