Ingredients

The following ingredients have 4 Servings
  • 1 Pound Extra Lean Ground Beef
  • 14.5 Ounces Canned Diced Tomatoes (Drained)
  • 14 Ounces Canned Diced Green Chiles (Drained)
  • 10 Ounces Canned Red Enchilada Sauce
  • 8 8-Inch Corn Tortillas
  • 1 Cup Shredded Cheddar Cheese
  • 1 Tablespoon Canned Sliced Black Olives

Instruction

  • In a medium skillet on the stove-top, brown and crumble the ground beef until no longer pink. Drain off any excess cooking fat if there is any.
  • In a medium mixing bowl, combine the cooked ground beef, tomatoes and green chilies.
  • Pour enchilada sauce in a pie plate or shallow container and dip each corn tortilla one at a time into the enchilada sauce, coating both sides lightly in the sauce.
  • Place tortilla on a plate and scoop about 1/4 cup of the ground beef mixture in the middle of the tortilla and roll the tortilla around the filling carefully to prevent cracking.
  • Place seam side down in the bottom of a 6 quart or larger slow cooker.
  • Continue dipping, filling, rolling and placing with all of the tortillas.
  • Drizzle any leftover enchilada sauce over the top of the enchiladas.
  • Sprinkle the cheese and then the olives evenly over the top of the enchiladas.
  • Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the cheese is melted and gooey.