Wednesday, April 29, 2009
Shredded Beef Enchiladas
I bought a huge chuck roast the other day. I cooked it up in the crockpot, like a pot roast. I used part of it to make french dip sandwiches we had for dinner. Made lots of roast beef & pepper sandwiches for lunches, and with the rest I made enchiladas.
2-3 cups of shredded beef or cooked stew meat for tacos
dozen corn tortillas
3 cups shredded cheese
1/2 cup chopped onion
black olives (optional)
1 TBS fresh chopped chives or cilantro (or both)
For filling, mix together meat, 1 1/2 cups of cheese, onion, and about 1/2 cup of enchilada sauce. If you like black olives, you can add 1/4 cup of chopped or sliced olives to the filling also. Since I have family members who despise them, I just put them on the top. Easy to pick off that way.
Spray or grease a 9x13 inch pan. Ladle a think layer of sauce in pan. Place tortillas in paper towels and heat in microwave for about a minute. Dip each tortilla in sauce, place a couple of tablespoons of filling and roll up. Place in pan, seam down or against the side. When finished, pour remaining enchilada sauce over all. Top with cheese, olives, and chives/cilantro. Bake 25-30 minutes at 350 degrees. Serve with shredded lettuce, tomatoes, & sour cream.