1. In a skillet over medium heat, cook the ground beef or turkey until browned, then drain any excess fat.
2. Add the taco seasoning and follow packet instructions to prepare the meat mixture.
3. Stir in 10 oz of enchilada sauce and the diced green chilies, and let it simmer for a few minutes.
4. In a bowl, combine the softened cream cheese with the shredded cheddar and Monterey Jack cheeses.
5. Spread a small amount of the cheese mixture down the center of each tortilla, then top with the meat mixture.
6. Roll up each tortilla and place seam side down in the slow cooker.
7. Pour the remaining can of enchilada sauce over the top of the rolled tortillas, cover, and cook on low for 4-6 hours.
8. Before serving, sprinkle with extra shredded cheese and let it melt, then garnish with fresh cilantro if desired.
Variations & Tips
To make it vegetarian, swap the ground meat for black beans or a mix of sautéed bell peppers and onions. You can also use corn tortillas if you prefer, though they may require careful handling to prevent tearing. If you like it spicy, add some chopped jalapeños to the meat mixture. Finally, don’t hesitate to experiment with different cheeses – a blend of pepper jack and queso fresco can add an exciting twist!
