Created by Bergy (RIP" Forever in our Kitchen) on December 31, 2011
Step 1: Spray a large skillet lightly with oil, Brown the hamburger, break it apart so there are no lumps.
Step 2: Add onions, garlic and mushrooms. Saute until the onions are translucent.
Step 3: Add peppers and cook 2 minutes, remove from heat.
Step 4: Mix the taco sauce and salsa.
Step 5: Add 3/4 cup of the salsa/taco sauce to the meat mixture.
Step 6: Lay out your tortillas and spoon 3/4 cup of the meat mixture on each, add a tablespoon of cheese, roll up the tortilla and fasten with a toothpick.
Step 7: Pour one cup of the sauce in the bottom of your crock pot, spread it around. Place the rolled tortillas side by side. If you need a second layer spread some sauce on top of the bottom layer of tortillas.Place in remaining tortillas. Top with remaining sauce.
Step 8: If you have any leftover stuffing pour it over the enchiladas in the crock Pot.
Step 9: Cook on low for 3-4 hours.
Step 10: Serve with the sour cream, cheese, garnish with chives and sliced avocados.