Easiest enchiladas you'll ever make. Brown the meat, shred the cheese, etc, like usual, but instead of rolling everything up you layer it in the crockpot instead (make sure there's a layer of meat on the bottom - red tortillas burn, even on low) and cook it on low for 1-2 hours, just long enough for the cheese to melt and all the flavors to mesh. I can go into more detail if you like, but those are the basics.

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