Crock Pot Season Cheese and Chilies Enchiladas

Ingredients:
on
Servings:

8

Servings Size
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Units: US | Metric
1 large onion , diced
2 garlic cloves , minced
1 tablespoon vegetable oil
2 lbs ground beef or 2 lbs ground turkey
1 (1 ¼ ounce) package taco seasoning
2 (10 ½ ounce) cans cream of mushroom soup
2 (4 ounce) cans chilies
12 corn tortillas or 12 flour tortillas , cut into squares
1 cup monterey jack cheese , shredded
1 cup sour cream
1 cup tomatillo salsa
1 (4 ounce) can olives
¼ cup green onion , thinly sliced
1 pint salsa
salt and pepper , to taste
Directions:
1
In a medium skillet, sauté the onion and garlic in the oil; add the ground beef to brown. Drain the fat from the beef; add the taco seasoning, salsa and mix thoroughly.
2
In a mixing bowl, combine the cream of mushroom soup with the diced green chilies.
3
Spray the crock pot with cooking spray. Then spoon in 3 TBSP soup mixture and spread to cover the bottom of the stoneware.
4
Then layer with tortillas, soup mixture, ground beef mixture, cheese mixture. Continue making these layers until you have used all of the ingredients.
5
Cover and cook on low 6-8 hours.
6
In a small mixing bowl combine sour cream and salsa, a sprinkling of black olives and garnish with green onions.