Easy Crockpot Enchilada Soup Recipes

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• 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.
• 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. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

Steps:

• Cook chicken with soup, enchilada sauce and salsa in crockpot for 6-7 hours on low.
• Chicken will pull apart with a fork at this point (do this on a cutting board and then add chicken back to crockpot and mix everything to combine).
• Fill tortillas with the chicken mixture, roll them up, lay them in a 13×9 baking dish and top with cheese.
• Bake in a 350 degree F oven for 30 minutes. OR, you can also mix cheese into crockpot during last 20 minutes.
• Serve the mixture in warmed tortillas with all the fixings.

Steps:

• Spray a large skillet lightly with veggie oil.
• Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
• Add onions, garlic, mushrooms, saute until the onions are translucent.
• Add peppers cook 3 minutes.
• Mix the taco& salsa sauces.
• Remove from heat and add 3/4 cup taco/salsa sauce.
• Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
• Sprinkle with a tbsp of cheese.
• Roll the tortillas and fasten with a tooth pick.
• Put 1 cup of the taco sauce on the bottom of your crock pot.
• Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
• Place second layer of tortillas and top with the remaining sauce.
• Cook on low heat for 3-4 hours.
• Be very careful removing the top layer so you do not tear them.
• Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
• If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).

Steps:

• Rinse and pat dry the chicken breasts, then place into the bottom of a slow cooker. Add the corn, tomatoes, chicken broth, enchilada sauce, green chiles, onion, cilantro, bay leaves, garlic, cumin, chili powder, salt, and black pepper.
• Cook on Low for 6 hours. Transfer the chicken to a large plate, then shred the meat with two forks. Return the chicken to the slow cooker and continue cooking for 30 minutes to 1 hour.

Steps:

• Place the pinto beans, tomatoes, and frozen corn in a 4-qt crock pot and mix well.
• In a large bowl combine the enchilada sauce and cream of chicken soup, mixing well to blend.
• Gradually stir in the milk, mixing until smooth.
• Pour over bean/corn/tomato mix in crockpot.
• Cover and cook on low heat for 6-8 hours.
• If using half and half add it and the cheese and stir until cheese melted. Turn crockpot to high and cook for another 30 minutes to 1 hour.
• Serve hot soup in individual bowls topped with sour cream, shredded cheese, and/or chopped onion as desired. I also serve flour tortillas on the side for dipping into the soup.