Enchilada Crock Pot Tasty

Got this one from my go-to friend for cookin', Betty Crocker! Made it this weekend when my parents came over. Prepped it before we went to a movie then ate it about 5 hours later. My crock pot is by far my most favorite cooking appliance!

1 lb. lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped, mashed, squoozed... however you do it
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) chopped green chilies
1 can (10 oz) enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro

1. In skillet, cook ground beef, onion, and garlic over medium-high heat, stirring frequently, until beef is cooked; drain. Stir in soup and chilies.
2. Spray 3 1/2 to 4 quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of the slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of 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; cool on Low heat setting for 4 hours 30 minutes to 5 hours 30 minutes.
5. Lat stand about 5 minutes before serving. Sprinkle individual servings with cilantro.

This makes enough for about 6 servings! We put some sour cream and salsa on top of ours. Also, you could easily substitute chicken for the beef. For Betty Crocker's tips, she says instead of the cream of mushroom soup, you could try cream of broccoli or cream of celery soup.

Enjoy!