1 pound (at least 80% lean) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10-3/4 ounce) condensed cream of mushroom soup
1 can (4.5 ounce) chopped green chiles
1 can (10 ounce) enchilada sauce
6 corn tortillas (6-inch) (low-carb available)
3 cups shredded Monterey Jack cheese (12 ounces)
Chopped fresh cilantro (optional)
In a 10-inch skillet, cook ground beef, onion, and garlic clove over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
Spray 3-1/2 to 4-quart slow cooker with cooking spray. Place 3 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle with about 1/4 cup of the enchilada sauce. Sprinkle with 1 cup of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce, and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro, if desired.
Prep Time: 30 minutes - Total Time: 5:00 hours - Makes 6 servings
- Total Fat
- Sat Fat
- Total Carbs
- Dietary Fiber