Crock Pot Cheese & Chile Enchilada Casserole

You have to try this recipe! It is a family favorite and is quick and easy! I prepare it in the morning and don't worry about it until it is time to eat!

Crock Pot Cheese and Chile Enchilada Casserole
from the Today's Creative Crock Pot Cookbook -2nd Edition

1 Large Yellow Onion
2 Cloves Garlic
2 Lbs Lean ground beef or chicken
1 pkg Taco Seasoning
1 can cream of mushroom soup
1 4-0z can of green chiles
12 corn tortillas
1 cup cheddar cheese
1 cup jack cheese
1 cup sour cream
1 cup salsa
1 4oz can black olives (optional)
1/4 cup green onions (optional)

Saute the onion, garlic and ground beef in a skillet. Drain the fat and add the taco seasoning. In another bowl combine the mushroom soup and green chiles. Spoon several tablespoons of soup mixture into the bottom of the Crock Pot and spread to cover the bottom. Layer 3 corn tortillas, soup mixture, ground beef, combination of cheeses evenly until all are used. Do not stir. Cover, cook on low for 6-8 hours or high for 3-4 hours.

Combine the sour cream and salsa and use for a topping -this is a must!!! Sprinkle with sour cream/salsa, black olives and green onions to serve. I have definitely tweaked this recipe to our tastes. We found that a little more sauce and chiles is to our liking!

I have this in the Crock Pot today and it smells awesome and I am stress free!