When I lived in Salt Lake City, Utah, my dear friend Kerri introduced me to her version of Shredded Beef Enchiladas. I have been making them ever since.
This recipe is especially good for groups, parties, teams, or hungry boys. You can make a ton and freeze them. I always have a pan of these waiting in the freezer.
Add spanish rice, guacamole, beans, and chips and salsa to the meal, and you have yourself the best Mexican food on the block!
- 1 Round Roast
- 1 lb. cheddar or pepper jack cheese
- 2 large cans green chilies, chopped
- 2 large cans sliced olives
- 2 large cans green enchilada sauce (Las Palmas is a good one)
- 2 large cans red enchilada sauce
- Mozzarella for sprinkling over the top
- Sprinkle the roast with salt and pepper. Place the roast in a crock pot with about 1/2 cup water. Cook until the meat shreds easily with a fork.
- Place the shredded meat, the cheddar cheese, olives, and green chilies in a large bowl. Mix the enchilada sauces in a rectangular pan.
- Pour 1/2 cup enchilada sauce in the bottom of a 9x13.
- Dip the tortillas in the enchilada sauce that is in the rectangular pan, covering both sides. Place the meat filling in the middle and roll. Place in the 9x13. Repeat until the dish is full.
- Cover with foil and bake at 350 degrees for 30-40 min. Remove the foil and let the cheese melt on top.
- Serve with sour cream, cilantro, and avocados.
Note: If freezing, be sure to cover with foil so it doesn’t burn and extend the cooking time. Remove the foil five to ten minutes before serving.