1 lb Stew Meat

Worcestershire Sauce

3-4 medium size Potatoes

3-4 large Carrots

1 cup frozen corn (or vegetables you like)

1 package Lipton Beefy Onion Soup Mix

1 can Campbells Golden Mushroom soup

Cut the Stew Meat into smaller pieces if needed.  Place the stew meat in a bowl or ziplock bag and sprinkle with some  Worcestershire Sauce. Set aside the stew meat ( I put in the refrigerator overnight) while you peel and cube the potatoes and carrots.  Place the ingredients in the crockpot in the following order. Potatoes, Carrots, Corn, Stew Meat, Beefy Onion Soup, and Golden Mushroom soup.  No further seasoning is required.  Cook on low for 10-12 hours or high for about 8.

Corn tortillas (about 12-15)

16 oz green salsa (Herdez salsa verde)

Cooked chicken breast (about 3 breasts cubed)

1 6 oz plain yogurt

1 4 oz can Ortega diced green chiles

8 oz heavy cream

2-3 cups grated cheese ( 4 cheese mexican)

Vegetable oil for frying (about 1/2 inch in frying pan or enough to cover a tortilla)

Preheat oven to 375 degrees

Lightly fry tortillas in oil. When tortilla starts to bubble then flip it and let cook a few seconds before removing to drain on paper towels.

Place some chicken, cheese and diced chiles down center of a tortilla and roll enchilada style.

Place them in a 9×13 baking pan. Mix yogurt, cream, salsa, and remainder of diced chiles together and pour over enchiladas. Sprinkle cheese over top.

Cover with foil and bake 15 min

Uncover and bake 15 min. or until it starts to brown