Slow cooker layered enchilada dinner
1 lb lean (at least 80%) ground beef 1 small onion, chopped (about ⅓ cup) 1 clove garlic, finely chopped 1 can (10¾ oz) condensed cream of mushroom soup 1 can (4.5 oz) Old El Paso chopped green chiles 1 can (10 oz) Old El Paso enchilada sauce 10 corn tortillas (6 inch) 3 cups shredded Monterey Jack cheese (12 oz) Paprika Chopped fresh cilantro
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