Add packet of taco seasoning with 1/2 cup of water. Cook until all water is cooked off.
Mix together condensed soup, sour cream and cheese.
Start spooning meat mixture into each corn tortilla and topping it with a small amount of the soup/cheese mixture.
Be sure to reserve some of the cheese mixture for the top, too.
Roll them carefully, trying not to crack them.
Place them in a slow cooker or baking dish and spoon the remaining cheese mixture on top.
Cook on low for 5-6 hours, or just bake them for 30-45 minutes in the oven.
Freezer to Slow Cooker Instructions:
I ended up doing steps 1-7 and then placing them all on a cookie sheet. I covered the cookie sheet and placed in the freezer. I had planned to then remove them from the cookie sheet and place them in a freezer bag, but.... I ended up having them the next day anyway, so I didn't have to do that. Either way is an option. Place the remaining cheese mixture in a freezer bag and mark it, placing it on top of the enchiladas so they don't get separated from each other.
Now, hopefully you won't do what I did. I had forgotten to defrost them at all. It's not a huge deal, but...it made it harder to get my slow cooker lid shut since they were too stiff to really form to the pot. I ended up leaving it up a little, knowing that when they thawed a little, they lid would go down all the way. I then put the frozen cheese mixture on top and figured it would be OK. Well....it's OK if you actually turn it on, and don't leave it on Keep Warm all afternoon. I came home after a few hours expecting to smell a yummy smell and discovered that I had just barely thawed them. So....into the oven they went. Either way, they'll be good. If you put them in the slow cooker, be sure to layer the cheese sauce over each layer of enchiladas. You'll use a large pot, they'll be stacked, but they'll still come out good. Enjoy!