Crockpot Enchiladas

Lately, I have been all-consumed with http://www.allrecipes.com/.  I signed up for their daily dish e-mails and I love how simple and tasty a lot of the recipes are.  Plus you get to read reviews about how others "tweaked" the recipe to improve it.  I'm making a concerted effort to plan meals at least a week in advance and doing a little "freezer cooking" where you make double a recipe and freeze half to enjoy later.  The hope is that once I start working (in 2 1/2 weeks!) I will not be coming home to fast food wrappers strewn about the house on a regular basis.  You know the saying, while the cat's away the mice will play, right?  Anyway, I'm almost certain I've mentioned my weekly menu-planning theme, but just in case you are new or you missed it, here goes again:
Soul Food Sunday (Roast, chops, meat loaf, etc. with all of the trimmings), Mama Mia Monday (Italian cuisine), Tex-Mex Tuesday (beans, rice, tacos, enchiladas, burritos), One-dish Wednesday (stir-fry, casseroles, quiche, pot-pies), Thrifty Thursday (leftovers [if there are any] or something simple like breakfast for dinner), Finger Food Friday (hamburgers, hot dogs, pizza), Soup/Sandwich/Salad Saturday.
Last week I discovered a recipe for Crock Pot Enchiladas and thought it would be perfect to add to our Tex-Mex Tuesday rotation. I made a few modifications from the original recipe, and my family quickly agreed the recipe was a keeper. So, I wanted to share it with you all, too, in case you're looking for something quick and easy to make with ingredients you probably have right in your house as we speak type read chat!

Ingredients:
1 pound lean ground beef (or turkey)
1 packet taco seasoning (or visit http://www.nickiwoo.com/ (June 14, 2010) and make your own
3/4 cup water
10 6-inch corn tortillas, quartered
12-oz jar picante sauce or thick & chunky salsa
1 10.5-oz can cream of mushroom soup (I used reduced fat)
3 cups four-blend Mexican cheese, divided use

Brown your ground beef/turkey and drain any excess fat.  Add taco seasoning and water and simmer according to package directions (about 15 minutes).  Meanwhile, cut tortillas into quarters and set aside (cover to prevent drying). In a medium bowl, combine picante sauce, undiluted cream soup and 2 cups of the cheese; mix well. Layer 1/3 of the tortillas, half of the seasoned ground meat and half of the salsa mix; Repeat layers and top with last 1/3 of the tortillas.  Sprinkle 1 cup of cheese on top of tortillas.  Cover and heat on high for one to one and a half hours.  Serve with Mexican rice and salad (I tossed together romaine lettuce, tomato, whole kernel corn (drained & patted dry), sliced black olives and green onion). Buen provecho!

*This recipe lends itself to modifcations to suit your own taste.  You can use whatever cream soup you like and more or less cheese to suit your taste. Next time, I may try chicken breasts, green salsa and cream of chicken soup with whole wheat tortillas and see what happens.