Surprise!! It’s NOT a Crock-Pot recipe!!
You can make this the night before, or in the morning before you leave for work, just don’t pour the last can of enchilada sauce on. Wait till you are ready to put it in the oven. That way they don’t get soggy throughout the day. Also, Adam isn’t a huge fan of ground turkey enchilada’s, but if I brown half beef and half turkey together he has no idea. :)
1 lb ground beef or ground turkey
1 can of diced tomatoes w/chili’s, drained
2 cans of enchilada sauce (or 1 large can, split in half)
chopped onion (just depends how much, if any, you want)
grated cheese (my theory: the more, the better)
6 wheat tortilla’s, small 8”
Brown meat and drain. If I’m using ground beef I normally rinse the meat off in a colander to get rid of any extra grease. Next put the meat back on the stove and cook on medium heat with diced tomatoes, chopped onions, and 1 can of enchilada sauce. Cook down till most of the sauce has been absorbed. Fill tortilla with meat mixture, add cheese, and roll. Place in deep baking dish. Repeat till meat mixture is gone. Pour other can of enchilada sauce over dish and top with more cheese. Bake on 350 for 20 minutes.
*P.S. In the attempt to eat healthy, we’ve tasted numerous wheat tortillas. I’ve come to the conclusion I don’t care for Guerrero tortillas; they taste good, but don’t roll well for me (flour or wheat). And the Costco wheat brand taste like… BLEEP. So far the winner in our house is the wheat Mission tortillas.