Layered Beef Enchiladas

1 lb. ground beef
1 can cream of mushroom soup
1 small can diced green chiles
1/3 cup diced onion
12 corn tortillas
10 oz. can enchilada sauce
8 oz. Monterrey jack cheese

Brown ground beef and onion in a skillet. Drain off fat; add soup and chiles. In a slow cooker, spread 1/2 cup enchilada sauce. Place 4 corn tortillas on top of sauce, tearing as needed to fit. Spread 1/3 meat mixture over tortillas, then 1/3 sauce, then 1/3 cheese. Repeat layers twice. Cover and cook on low 4 1/2 to 5 hours.

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