Crock-Pot Enchiladas

• 1 lb ground round
• 1 med onion, chopped
• 1/2 lb grated mild Cheddar cheese
• 1 (8 oz) can enchilada sauce
• 4 oz picante or taco sauce
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 12 flour tortillas
• 1 can green chilies

1. Saute meat and onion.
2. Drain fat.
3. Add rest of ingredients, except cheese and tortillas.
4. Simmer 30 minutes.
5. Put layer of meat mixture in crock-pot.
6. Add 2 flour tortillas and top with cheese.
7. Continue layering until you use all meat.
8. End with cheese on top.
9. Turn crock-pot on high until it begins to bubble, then turn it to low for two hours.
10. Instead of crock-pot, layer in casserole dish and bake 35 minutes.
11. Start at 350u0b0 for 10 minutes, then turn to 335u0b0 for 25 minutes.

ground round, onion, cheddar cheese, enchilada sauce, picante, cream of chicken soup, cream of mushroom soup, flour tortillas, green chilies

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68365 (may not work)