I have recently discovered my crockpot as my newest cooking tool.
Who needs an oven?
I don’t have time for it, and it just heats up my little house.
So I have converted a whole bunch of my family favorites to be made in the crockpot.
This little recipe is simple and can be made in a skillet on the stove top. As it is called skillet enchiladas.
However, I decided to give it a go in my crockpot, and they turned out great.
What you need:
1# ground beef
1/4 C. chopped onion or minced onion
1 can cream of mushroom soup
1 can mild or medium enchilada sauce
1/2 cup milk
one can chopped green chilies
18 corn tortillas
pam cooking spray
2 1/2 cups shredded Mexican cheese (I used mozzarella and Mexican blend, because that is what I had. I would also say that I used more then 2 1/2 C.)
The reason for the use of my crockpot is that I like to get things done in the morning so that I have less to do during that crazy afternoon time when kids are getting home from school. This is also the time we seem to be running to all things kids. You know everything they are involved in. Oh, and I do throw a little Zumba in here too. I guess I do add to the crazy.
I started this recipe in the morning.
I started by browning my hamburger with the chopped onion. I often keep it simple and just add minced onion.
When I am finished with my meats, I always rinse them in hot water. This rinses off all the fat and grease. Some say it looses it flavor, I say it looses some calories.
Next up, add that to your crockpot with: soup, enchilada sauce, green chilies, and milk.
Give it a good stir and put it on low for the day.
See, I had this all done by 8:51 a.m. (kitchen cleaned and everything) There is still more steps to this recipe, but to be finished later in the day.
Around 3 in the after noon, I finished this little recipe up.
I started by spraying a cookie sheet with cooking spray and laying down 6 tortillas. Then I sprayed some more spray and added another layer, and one more layer spraying the top of that layer.
Then I put them in my oven on 200 for about 6-8 minutes. Just long enough to soften them. This allows you to roll up the tortillas without them cracking(corn tortillas like to crack)(oh, and don’t look at my yucky oven. It is old)
My original recipe suggests dipping them in hot oil to roll them. That makes me want to gag. My tortilla drenched in oil… yeah that sounds good for you.
So this is the method I came up with, and though you are spraying them with a little cooking spray that seemed less crazy then drenching them in oil.
Next pull the tortillas out and add a layer of cheese in the middle and roll it up.
Add it to the crockpot,
and push it down in the meat mixture.
Continue to do this until you have a layer of enchiladas.
Cover that with cheese.
Repeat this process and make another layer.
Cover that layer with cheese.
Once you have all your enchiladas in the mixture, cover them and put it on your keep warm setting. (ok and also embarrassing is my yucky crockpot. It is getting a lot of use)
We went to piano lessons this night and didn’t get home until 6:30. They were perfect when we got home.
They tasted just as good as they do in a skillet. The problem for me with the skillet is that we were at piano and I didn’t have time to make them, so my crockpot did it for me.
Thanks crock pot.
Top with sour cream.