Crockpot Enchiladas

1 lb. ground beef (I leave this out sometimes. I don't love to eat a lot of meat.)
1 med. onion sauteed
1/2 tsp Adobo seasoning (you can use garlic salt instead)
1/2 tsp salt
1/2 tsp pepper
4 flour tortillas
1 10 oz can red enchilada sauce
1 can Rotel tomatoes and green chiles, undrained
2 cups shredded cheese (cheddar, mozzarella, a mexican blend, whatever you have on hand.)

In a bowl, combine ground beef, onion, adobo seasoning, salt and pepper. In another bowl, mix the Rotel and enchilada sauce. Place 2 tortillas in the bottom of the slow cooker. Place half of the following in layers over the tortillas: meat, sauce mixture, and cheese. Repeat layers. Cook on low for 4-5 hours.


A fun variation: use shredded chicken and green enchilada sauce instead of ground beef and red sauce. I'd actually cut out the tomatoes/green chiles and use 2 cans of green sauce.

I hope you enjoy!