Form small meatballs, about the size of a quarter. I oven bake them before hand for about 15 minutes because I like the brown crispy bits.. but you can make cook them raw in slow cooker within the layers.
1Put a layer of corn tortillas down on base of slow cooker.. usually about 3-4 each layer
2Use about 3 tbls of enchilada sauce on the top of them
3Layer of meatballs
4Sprinkle cheese over meatballs
5Sprinkle Spring Onions over meatballs and onions and repeat until all ingridients are used or until desired layers are reached. Slow cook on high for 2-3 hours serve with selected sides.
6I served mine with some sour cream and salsa.
8I put a tea towel between my slow cooker lid and the pot itself, because I think it helps absorbs the moisture and the cheese comes out gold and bubbly , but it is your choice.
Submitted by Lisa O'Brien
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.