crockpot enchiladas

Name: Crockpot Enchiladas
Cuisine: Mexican
Ingredients: 1 - big block velveeta; 2 pound(s) hamburger meat; 1 can(s) rotel; 1 can(s) enchilada sauce; 1 can(s) cream of mushroom soup; 2 can(s) evaporated milk; 2 can(s) small cans, black olives (optional); 2 package(s) flour tortillas

(2 RATINGS)

55 Pinches

Michelle Jackson

Atlanta, TX

Updated on Sep 29, 2011

Got this recipe from my cousin and it's simple and yummy!

Rate

No Image

prep time

cook time

method ---

yield

Ingredients

1 - big block velveeta
2 pounds hamburger meat
1 can rotel
1 can enchilada sauce
1 can cream of mushroom soup
2 cans evaporated milk
2 cans small cans, black olives (optional)
2 packages flour tortillas

How To Make crockpot enchiladas

Step 1

Put hamburger meat on to brown. Turn crockpot on low and then Cut up velveeta into 1 inch cubes and put in crock pot. Add all other ingredients, except flour tortillas, and when meat is done and browned add that in as well. Cook on low for about 4 hrs or until well heated and then tear tortillas into pieces and add to your desired thickness (I use roughly 20 tortillas)...keep in mind tortillas will swell some. Cook for another 1 hr or 2hr.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes