Crockpot Enchiladas

Super simple and tasty. Scott downed 3 servings tonight. This recipe is a keeper!

-1 pound ground beef (I used ground turkey)
-1 small onion, chopped
-1 clove garlic, minced
-1 can cream of mushroom soup
-1 (4 ounce) can of chopped green chiles
-1 (10 ounce) can enchilada sauce
-10 corn tortillas
-3 cups shredded Monterey Jack cheese
-paprika
-chopped fresh cilantro

In a large skillet, cook beef, onion, and garlic until browned. Stir in soup and chiles. Spray 4 quart crockpot with nonstick spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 3 tortillas over sauce, overlapping, and breaking in half to make an even layer. Top with 1/3 of the beef mixture, spreading evenly. Drizzle about 1/4 cup enchilada sauce over beef mixture. Sprinkle with 1 cup of cheese. Repeat layering twice, using 3 tortillas and half of the remaining beef mixture, enchilada sauce, and cheese in each layer. End by layer 3 more tortillas over your creation. And pour remaining enchilada sauce on top. Sprinkle with just a little cheese and paprika over top. Cover and cook on low for 4 1/2 - 5 1/2 hours. Spoon our helpings with a spatula and sprinkle individual servings with cilantro.

From the kitchen of Steffanee Masten (p. 110 in the Bolar Cookbook)