Slow Cooker Enchiladas

INGREDIENTS

• 2 pounds ground beef 93% lean
• 2 jalapeno peppers seeded and diced
• 8 oz cream cheese softened
• 8 taco sized flour tortillas or 4 large burrito sized
• 3 cups enchilada sauce
• 8 oz shredded cheese blend

INSTRUCTIONS

1. Add ground beef and diced jalapeño to skillet and cook while breaking apart with spatula until beef is cooked through and jalapeño is tender
2. Stir in cream cheese until smooth, stir in about 1/2 cup enchilada sauce and remove from heat
3. Add 1 cup enchilada sauce in bottom of casserole slow cooker
4. Divide filling among tortillas and add to slow cooker seam side down
5. Top with remaining sauce and shredded cheese
6. Cook on high for 2 hours or low for 4 hours until heated through and cheese melted