Slow Cooker: Enchiladas

• 1 pound lean ground beef
• 1 1/4 cup water
• 1 package of taco seasoning
• 2 packages of sazon
• 1 14 oz jar of enchilada sauce
• 4 cups of shredded mexican cheese
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 4-5 corn tortillas, quartered


1. Brown meat, drain fat. Add water, taco seasoning & 1 package of sazon. Simmer for 15 minutes.
2. In a bowl mix all but 1/4 cup of enchilada sauce, 3 cups cheese, soups & package of sazon.
3. Spray crock pot with cooking spray. Add a layer of corn tortillas to the bottom, covering it completely. Add a thin layer of meat, then add a layer of the cheese mixture, then a layer of tortillas. Do this until you run out of everything, making sure the top is a layer of tortillas. Put remaining sauce on top & sprinkle remaining cheese on top of that.
4. Cover & cook for 1 hour - 1 hour 15 minutes.
** The only trouble I had with this recipe was getting it out of the crockpot. It fell apart a bit, but I think it was cause from a stupid spoon I used to get it out.

Also, this recipe yields a lot! So either serve it for a group, or prepare to freeze some leftovers.