Prep Time: 25 minutes
Cook Time: 5 hours
Ingredients:
- 1 Tbsp. olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups frozen ground beef substitute crumbles
- 10 oz. can condensed cream of mushroom soup with roasted garlic
- 4 oz. can chopped green chilies, drained
- 10 oz. can enchilada sauce
- 10 (6") corn tortillas
- 3 cups shredded Cojack cheese
Preparation:
In large skillet, heat olive oil and saute onion and garlic until tender. Add beef substitute crumbles, soup and chilies. Simmer, stirring frequently, for 4 minutes.Spray 3-4 quart crockpot with nonstick cooking spray. Layer ingredients: first, 1/4 cup enchilada sauce, then 4 corn tortillas (overlapping and tearing in half as needed for an even layer), 1/3 of 'beef" mixture, 1/4 cup enchilada sauce and 1 cup cheese. Repeat layering twice, using 3 corn tortillas and half of remaining 'beef' mixture, enchilada sauce and cheese in each layer. Cover crockpot and cook on low for 7 to 8 hours. Let stand 10 minutes before serving. 6 servings
