1 Lb. Ground Beef {at Least 80 %}
1 Small Onion, Chopped
1 Clove Garlic, Chopped
1 Can {10 3/4 Oz.} Can Cream Of Mushroom Soup
1 Can {4.5 Oz.} Chopped Green Chilies
1 Can {10 Oz.} Enchilada Sauce
10 Corn Tortillas
3 Cups Shredded Monteray Jack Cheese {12 Oz.}
Paprika

In A 10-inch Skillet, Cook Ground Beef, Onion And Garlic Over Medium High Heat, Stirring Frequently, Until Beef Is Thoroughly Cooked; Drain. Stir In Soup And Chilies. Spray 3 1/2 -4 Quart Slow Cooker With Cooking Spray. Spread About 1/4 Cup Of The Enchilada Sauce In Bottom Of Slow Cooker. Place 4 Corn Tortillas Over Sauce, Overlapping And Breaking In Half As Necessary To Make An Even Layer. Top With 1/3 Of Beef Mixture, Spreading Evenly. Drizzle With About 1/4 Cup Enchilada Sauce. Sprinkle With 1 Cup Of The Cheese. Repeat Layering Twice, Using 3 Corn Tortillas And Half Of Remaining Beef Mixture, Enchilada Sauce And Cheese In Each Layer. Sprinkle Paprika Over Top. Cover; Cook On Low Heat Setting 4 Hours 30 Minutes, To 5 Hours, 30 Minutes. Let Stand About 5 Minutes Before Serving..
Haven't Tried This, But It Looks Easy!!

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I love my kiddos....KILEIGH AKAYLAH AND GAGE REED...