1. In large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroghly cooked, stirring frequently, Drain. Stir in soup and chiles. 2. Spray 3 1/2 or 4- quart slow cooker with nonstick cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese. 3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top. 4. Cover; cook on low setting for 4 1/2 to 5 1/2 hours. 5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
