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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1		ground lean	530.4012	0.0	104.5842	12.1947
onion	1	cup	chopped	64.0	14.944	1.76	0.16
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
cream mushroom soup	1	can	condensed	298.4708	25.6912	5.1004	20.024
green chilies	1	can	chopped	89.955	21.2744	4.4978	0.4498
enchilada sauce	1	can		84.9	13.7821	1.7546	2.5753
corn tortilla	10			-	-	-	-
monterey jack cheese	12	ounces	shredded	302.6	0.0	67.32	1.7
paprika				-	-	-	-
cilantro			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.