Layered Enchilada Dinner

1 lb. ground beef
1 small onion, chopped (about 1/3 c.)
1 garlic clove, minced
1 can cream of mushroom soup (10.75 oz.)
4.5 oz. can chopped green chilies
10 oz. can enchilada sauce
10 corn tortillas
3 c. shredded monterey jack cheese (about 12 oz.)
paprika
cilantro

In a large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chilies.
Spray 3 1/2 to 4 qt. slow cooker with nonstick cooking spray. Spread about 1/4 c. 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 c. enchilada sauce. Sprinkle with 1 c. of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low 4-5 hours. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.


Lucy J.