Typically when I make enchiladas I use shredded chicken or ground beef. Last week, however, I wanted to do something with shredded beef so I did a little experimenting and a little adapting, busted out the crock pot and came up with this recipe. It was a big hit (and the extra filling made some darn fine nachos the next day).
Shredded Beef Enchiladas
- 3-4 lb roast
- 2 jars of salsa
- 1 can of corn
- 8 tortillas
- 1 bag of shredded cheese
- Put roast in crock pot and cover with salsa. Cook on low heat for 7-8 hours.
- Shred beef and place back in the crock pot with the salsa & juices, add the can of corn (drained) and let cook for 15 minutes to combine and soak up more juice.
- Assemble your enchiladas by adding a scoop of the meat/corn mixture to a tortilla with a bit of shredded cheese. Roll and place, seam side down, in a 9×13 pan sprayed with cooking spray
- Top with sauce (see below) and more cheese. Bake at 350 for 30 minutes.
adapted from Emeril Lagasse’s Easy Enchilada Sauce
- 2 TB butter
- 2 TB flour
- 2 TB chili powder
- 3 cups chicken broth
- 12 oz can of tomato paste
- 1 tsp oregano
- 1 tsp cumin
- In a medium sauce pan, melt the butter, add the flour and make a light roux – just cook it for a minute or two.
- Add chili powder, oregano & cumin and cook for 30 seconds. Add tomato paste and stock. Stir to combine and bring to a boil. Reduce heat to low and simmer for 10 minutes. The sauce will get quite thick, you can add more broth if you’d like it a bit thinner.