January 6, 2016
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 9×13.
- 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 9×13. 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.