Crock Pot Enchiladas

I needed a dish for fellowship on Sunday.  Last week I asked Dawn what I should make and she said enchiladas.  But I couldn't figure out how to keep them warm.  So I googled crock pot enchiladas and came up with this recipe.  Which was oh so easy.  And oh so good.

I knew Saturday would be busy so I threw it together on Friday evening and put the crock pot in the fridge.  Sunday morning I took it out and let it come to room temperature while I was getting ready for church.  Then when we arrived at the meeting I plugged it up.  By the time the preaching was done (about two hours for service) lunch was bubbling away. This dish was a huge hit and I received requests for the recipe and returned home with an empty pot.

Notes:  I intended to serve it with sour cream and jalapenos to top it, but I left them sitting in the fridge at home.  I still think that would be a nice addition.  We are not salt eaters at all and I thought it was a little salty tasting.  Probably from the canned soups.  I would look for low sodium substitutes next time I make it.  I think this would be very good with chicken or pulled pork, also.  I doubled the recipe to fill my crock pot to the top.

Ingredients:
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix (I used my home made taco seasoning)
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Directions:
1.  Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned.
2.  Add taco seasoning and water; simmer for 15 minutes over low heat.
3.  In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
4.  Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top.
5.  Top with remaining cheese.
6.  Cover, and cook on High for 45 minutes to 1 hour.