CrockPot Enchiladas
Ingredients
1 Pound Extra Lean Ground Beef
14.5 Ounces Canned Diced Tomatoes (Drained)
14 Ounces Canned Diced Green Chiles (Drained)
10 Ounces Canned Red Enchilada Sauce
8 8-Inch Corn Tortillas
1 Cup Shredded Cheddar Cheese
1 Tablespoon Canned Sliced Black Olives
Directions
In a medium skillet on the stove-top, brown and crumble the ground beef until no longer pink. Drain off any excess cooking fat if there is any.
In a medium mixing bowl, combine the cooked ground beef, tomatoes and green chilies.
Pour enchilada sauce in a pie plate or shallow container and dip each corn tortilla one at a time into the enchilada sauce, coating both sides lightly in the sauce.
Place tortilla on a plate and scoop about 1/4 cup of the ground beef mixture in the middle of the tortilla and roll the tortilla around the filling carefully to prevent cracking.
Place seam side down in the bottom of a 6 quart or larger slow cooker.
Continue dipping, filling, rolling and placing with all of the tortillas.
Drizzle any leftover enchilada sauce over the top of the enchiladas.
Sprinkle the cheese and then the olives evenly over the top of the enchiladas.
Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the cheese is melted and gooey.
