Ingredients Jump to Instructions ↓

  1. 1 Tbsp. olive oil

  2. 1 onion, chopped

  3. 3 garlic cloves, minced

  4. 2 cups frozen ground beef substitute crumbles

  5. 10 oz. can condensed cream of mushroom soup with roasted garlic

  6. 4 oz. can chopped green chilies, drained

  7. 10 oz. can enchilada sauce

  8. 10 (6") corn tortillas

  9. 3 cups shredded Cojack cheese

Instructions Jump to Ingredients ↑

  1. In large skillet, heat olive oil and saute onion and garlic until tender. Add beef substitute crumbles, soup and chilies. Simmer, stirring frequently, for 4 minutes. Spray 3-4 quart crockpot with nonstick cooking spray. Layer ingredients: first, 1/4 cup enchilada sauce, then 4 corn tortillas (overlapping and tearing in half as needed for an even layer), 1/3 of 'beef" mixture, 1/4 cup enchilada sauce and 1 cup cheese. Repeat layering twice, using 3 corn tortillas and half of remaining 'beef' mixture, enchilada sauce and cheese in each layer. Cover crockpot and cook on low for 7 to 8 hours. Let stand 10 minutes before serving.

  2. servings


Send feedback