I broke the meat apart in chunks and then shredded it. I also added black beans and cheese to the meat mixture, but I forgot to take a picture of it, so visualize that part in your mind, OK? Next, I took some corn tortillas and fried them in a little oil and drained them on paper towels. Then, I took the meat filling and spread on the tortillas and rolled them and placed in a baking dish that had enchilada sauce in it.
See, I've got a slit in one. My tongs tore a couple of the tortillas, but that won't hurt if the tear is small. So, roll up all the enchiladas nicely in a row, and then spoon some more sauce over each one. And of course, we need more cheese on these babies! I used a cheddar and jack cheese on the top because that's what I had. Use the cheese of your choice here.
Bake in oven for about 25 minutes and you are ready for an appetite pleasing feast that your family will love! By using the crock pot, I did not have to check the oven every so often to make sure there was enough liquid in the pan. But, you can do it either way, because they work equally well. So let's make this palate pleasing dish now, and your taste buds will thank you!
For the beef, you'll need 1 chuck or round roast( I used a 2 1/2 pound roast)
salt and pepper
3 cloves garlic, minced
1 onion, diced
1-2 cups of beef broth or water
1-2 canned of chopped chili peppers
1 cup shredded Monterrey Jack cheese, for filling
corn tortillas, I used about 24 ( have extra in case some tear too badly to use)
enchilada sauce, canned or homemade ( I wimped out and used about a 28 ounce size can, sorry!)
1 can black beans, drained and rinsed, if desired
2-3 more cups of shredded cheese for the topping ( I used Cheddar and Monterrey Jack)
Liberally sprinkle roast with salt, pepper, chili powder,and a little cumin. In a large dutch oven over medium heat, brown roast quickly in 2 tablespoon of oil. Don't let meat burn! Place the roast in a crock pot with the diced onion and the garlic. Add about 1 cup of beef broth or even water, and cover pot and cook on low until very tender and meat shreds easily, about 6 hours, or up to 8 hours, depending on size of roast. I used a 3 pound roast. When roast is done, remove meat to a bowl or plate and cool for a few minutes. Skim the onions and garlic out of the pot and add to the roast. Taking 2 forks, shred the roast into bite size pieces and if the meat is dry add some of the cooking liquid to the meat. You want the meat to be moist but not sloppy. Add the drained ,canned chili peppers and the cheese to the meat mixture and stir. Taste to see if you need to add more seasonings.
For tortillas: In a small skillet over medium heat, add oil to about 1/4 inch depth. When oil is hot, add 1 tortilla at a time to skillet. When tortilla starts to puff, turn over with tongs, and then remove tortilla to paper towel lined pan to drain. Continue with rest of tortillas.
To assemble these enchiladas, you'll need 2 9x13 inch baking pans. Place 3/4 cup of enchilada sauce in each pan to cover the bottom. Taking a tortilla, place a couple of spoonfuls of meat mixture along the tortilla and roll up. Place enchilada into pan and repeat. I fill the tortillas fairly full, but you must be able to wrap them some to contain the filling. After enchiladas are all rolled, spoon more enchilada sauce over the tops and add the rest of the cheese. Place pans in a preheated 350 degree oven and bake for about 25 minutes, until bubbly. Remove and let cool 5 minutes or so before serving. Enjoy! Serve with Tex Mex Rice and a salad, and maybe some Guacamole and chips!
If this recipe is too large for what you need, you can adjust this by using 2 cups shredded beef and 1/2 can of beans and that would be enough for 1 pan of enchiladas. However, I like having the extra for leftovers the next day, or they can be frozen. This may seem time consuming, but these enchiladas are worth the effort when your having that Mexican food craving that just won't go away! What are you craving?