These Beef and Cheese Enchiladas are delicious, cheesy and easy to put together. Using tender and juicy shredded chuck roast wrapped in a tortilla with melted cheese on top!
30oz.extra large jug of salsaI use about 30 ounces of a 50 ounce container, they are cheap at Walmart
1packagetortillaslarge, enough for 2 pans of food
8cupsshredded cheddar cheeseI 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
20oz.can of red enchilada sauceI like Rosarita brand, be sure to shake the can up really well before opening
optional garnish: guacamolesour cream
Instructions
For 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)
For assembly:
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.