Shredded Beef Enchiladas


I have been making my homemade chicken and beef enchiladas for years.  This is my most recent batch of shredded beef enchiladas. They turned out so good that Mark even said that they were probably the best thing that I have ever plated, and they were restaurant quality. 



1 Beef Roast of your choosing
2 14 oz. cans of Old El Paso Enchilada Sauce
1 4 oz can of La Victoria Diced Green Chilies, Fire Roasted
3 Cups of shredded sharp cheese
Salt & pepper to taste
Flour tortillas


Sear your roast: Heat 4 tablespoons of oil in a frying pan.  I use a cast iron pan for better searing.  Sear all sides of the roast, then place the roast in a small crock pot.  Cook for about 6 hours.  On my meat thermometer that is 150-170 depending on how well you like your meat done.  Set aside on a cutting board and let rest for about 30 minutes.  Shred with two forks and place in a bowl.  Add the juice from the crock pot and add salt and pepper, the can of chiles, half of the cheese and half a can of the enchilada sauce.  Stir the mixture and then roll the beef mixture in the flour tortillas.  Place them in a baking dish and repeat until the beef mixture is gone.  Once you have all of the enchiladas in a pan, pour the remaining sauce over the enchiladas and place the rest of the cheese on top.  Cover with a piece of foil that has been sprayed with Pam; this is so that the cheese does not stick to the foil.  Bake at 350 degrees for 15 minutes, remove the foil and continue to bake for an additional 15 minutes.

Serve with your favorite side dish.  I serve some Spanish rice and refried beans that I have modified from the can. Just an FYI, the tomatoes in the picture just happen to be our first tomato out of our garden.


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