Ingredients
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1 (14 ounce) package corn tortillas (whatever size fits in your crock pot) or 1 (14 ounce) package flour tortillas (whatever size fits in your crock pot)
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3 cups shredded cooked chicken or 3 cups shredded cooked pot roast
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1 (20 ounce) can enchilada sauce
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1 teaspoon cumin
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1 1/2 cups light cream cheese
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1 onion, chopped fine
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2 cups shredded cheddar cheese or 2 cups monterey jack pepper cheese
Instructions
- Brown your beef or cook the other meat you are using.
- Mix cooked meat, cumin, cream cheese and onion together.
- Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
- Place one tortilla in the bottom of the pot.
- Cover with some of the meat mixture.
- Pour a little enchilada sauce on top of meat.
- Sprinkle some cheese on top of sauce.
- Add another tortilla and continue layering until you run out of meat mixture.
- You should still have some cheese and sauce left.
- Top with a tortilla, then pour remaining enchilada sauce over all.
- Cook on HIGH for 4 hours.
- When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
- Cut into wedges with plastic spatula to serve.