• 1 lb. lean ground beef
• 1 sm. onion, chopped
• 1 clove garlic, minced
• 1 10-oz. can cream of mushroom soup
• 1 4.5-oz. can green chiles
• 1 10-oz. can enchilada sauce ( I prefer green)
• 10 6-inch corn tortillas
• 3 C. shredded cheese (Mexican blend is good)
• paprika
• chopped cilantro

Cook beef, onion and garlic until brown and thoroughly cooked. Stir in soup and chilies. Spray the slow cooker crockpot (3 1/2 or 4 quart) with cooking spray, and spread about 1/4 cup of the enchilada sauce in the bottom. Put 4 tortillas over the sauce, overlapping and breaking if needed making an even layer. Top with 1/3 of the beef mix, keeping even. Drizzle 1/4 cup of the enchilada sauce followed by 1 cup of cheese. Repeat layers twice, except use 3 tortillas in remaining layers. Sprinkle paprika over the top. Cover and cook on low 4-5 hours. Serve with fresh cilantro.