Slow Cooker Enchiladas

prep time:: 6 servings
total time:: 6 hr

ingredients

1.5 pounds ground chuck
1 large onion
1 clove garlic, minced
1 4oz can chopped jalepeños
1 tsp salt
1/2 tsp black pepper
12 5-inch corn tortillas, cut into wedges
1 28oz can red chili sauce
2.5 cups shredded cheddar cheese, divided
Garnish: sour cream, chopped cilantro
Black beans (optional)
Spanish rice (optional)

directions

In a large skillet, combine ground chuck, onion, and garlic. Cook over medium heat until beef is browned and crubmles; drain well. Stir in jalapeños, salt and pepper. In slow cooker, place one third of the tortillas over bottom of slow cooker. Top evenly with half of beef mixture, half of chili sauce, and 1 cup cheese. Repeat layers once, beginning with tortillas and ending with cheese. Top mixture with remaining one-third of tortilla wedges. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low for 5 to 6 hours, or until hot and bubbly. Garnish with sour cream and cilantro. Serve with black beans and spanish rice.

Source: Paula Dean magazine