Crock Pot Enchiladas

Yum!

Hubs found a few good looking recipes in the Texas Co-Op Power magazine this month so last night we tried out the crock pot enchiladas. It was good but he added way to my mushroom soup and it made it .. well it was good anyway but needs tweaked just a bit to lower the calories. So here’s the tweaked version:

Crock Pot Enchiladas

1 lb. lean ground beef
1 pkg taco seasoning mix
2 – 4 oz can diced green chilis
1 – 16 oz can refried beans (lowfat)
1 – 10 oz can cream of mushroom soup
1 – 10 oz can cheese soup
1 – 15 oz can enchilada sauce
2 cups shredded Mexican cheese blend (lowfat)
10 corn tortillas, quartered

Brown meat, drain, add seasoning mix and 1 1/4 cups water. Simmer for 15 minutes over low heat. In a bowl stir together the chilis, refried beans, both soups, and half the enchilada sauce. Mix in the shredded cheese reserving 1 cup for later. Cover bottom of crock pot with a layer of tortillas. Top with a layer of cooked meat then add a layer of bean mixture. Repeat layers as ingredients allow, ending with tortilla layer. Top with reserved enchilada sauce and cheese. Cover and cook on high for 1 hour or on low for 3 hours. Optional: Diced onion cooked in the meat, garnish with dollop of sour cream (lowfat) and a sprinkle of cheese. By my calculations (and yours may be different depending on brands and quality) this comes out to approx. 240 calories per 1 cup serving.

Anyone have a favorite off the shelf green tea they can recommend because last time I bought Lipton’s (in the bag form) yeeeuuuck!