In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
Expert Tips
Instead of cream of mushroom soup, try cream of broccoli or cream of celery soup.
While the enchiladas finish cooking, bake up a batch of cornbread. For a salad, toss together leaf lettuce, diced avocado, mandarin orange slices and a favorite dressing.
