Today I have a not-quite recipe for you. This is the easiest way I can think of to make shredded beef enchiladas. For the beef, you only need two ingredients. Simple!
You can use corn or flour tortillas, whichever is your preference. These go great with the Spanish Rice and Salsa Refried Beans. If you still have leftover beef after the two pans of food, save it and freeze. I had a particularly large cut of beef so I had extra, but you may not if you have a smaller roast.
- 3-4 lb. chuck roast, trimmed of fat and thawed
- 1 extra large jug of salsa (I use about 30 ounces of a 50 ounce container, they are cheap at Walmart)
- 1 large pkg. tortillas, enough for 2 pans of food
- 1 large pkg. shredded cheddar cheese or cheddar mix (I bought an 8 cup bag and made 3 pans worth, and had a bit left over. I’d say buy an 8 cup bag, or two medium sized bags to be safe and have leftovers)
- 1 large 20 oz. can of red enchilada sauce (I like Rosarita brand, be sure to shake the can up really well before opening)
- optional garnish: guacamole, sour cream
- To make the shredded beef: Lightly spray the crock pot dish with cooking spray. Add a bit of the salsa to the bottom of the crock pot. Add the roast on top, then top with the remaining salsa. Cook on low for 8-10 hours, or high for 4. Remove from the crock pot to a cutting board. Let the meat rest for 10 minutes before shredding it. Shred then add back to salsa. (If you used a lot of extra salsa you may not want to add all of it back, use your best judgement)
- To assemble the enchiladas: Lightly spray two 9×13-inch baking dishes with cooking spray. Add a small amount of enchilada sauce to the bottom of each pan, just enough to cover it. Fill the tortillas with shredded beef and a good handful of shredded cheese. Roll up and repeat until finished. Top the finished pans of enchiladas with the remaining enchilada sauce. Add more cheese on top and bake, covered, at 350 for 30 minutes, or until cheese is melted and the food is hot.
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