Beef Enchiladas

This is a new recipe (and an easy one), which means we will be enjoying it time and time again! Who knew I could make authentic tasting Mexican food!? This meal will taste like you have been cooking all day, so make sure you invite your friends over and show off your mad cooking skills!

*this meal would go perfect with my guacamole recipe and some chips!

Mexican beef:

4 lb Chuck roast

2 Tbsp Olive oil

1 Large onion, chopped

21 oz Diced green chili peppers,undrained

2 Tbsp Chili powder

2 Tbsp Ground cumin

2 Tbsp Garlic powder

A few shakes of hot sauce (more if you like it spicy less of you want very little spice)

¼ c Water

Cut the fat off the roast and season with a generous amount of salt and pepper. Heat the oil in a large skillet, and brown the outside of the meat for about 5 minutes in each side. Put the meat in a slow cooker with onion, green chilies, all the seasoning, hot sauce and water. Set the slow cooker on low for 8 hours or until the meat is nice and tender. Transfer the meat to a large bowl, and shred it with two forks. I like to use a slotted spoon and scoop up the chilies and onions and add to the meat. I also used about a cup of the juice to moisten the meat up after it was shredded.

Enchilada sauce:

1 Tbsp Olive oil

½ c Minced onion

3 cloves Garlic, minced

24 oz Tomato sauce

8 oz Chopped green chili peppers

2 Tbsp Chili powder

1 Tbsp ground cumin

A few splashes of hot sauce to taste (optional)

First, heat the olive oil in a saucepan and saute the onions until soft. Add the garlic and saute for 1 minute. Stir in the tomato sauce, green chilis, chili powder, cumin, and hot sauce. Cook on medium/low heat for 10 minutes, stirring often.

Enchiladas:

Now that the meat and sauce are ready, it's time to assemble.

First, preheat the oven to 350 F. Start by spraying a 9x13 casserole dish with cooking spray. Lay out a large burrito size flour tortilla, fill with the beef mixture to your liking, and top with whatever shredded cheese your prefer (we used Colby jack because it melts so well). Then tuck in the sides and roll like a burrito. Place the "burrito" in the 9x13 dish. Continue this process until you have 8-10 enchiladas tightly packed in to the dish. Now, it's time to slather on the sauce! Just pour it right on top so all of the contents are covered. Sprinkle on the more of the cheese (we like lots of cheese, but it's your dinner so you decide). Finally, cover with foil and bake for 40 minutes. Scoop those bad boys out, top with shredded lettuce and sour cream, and serve them with my guacamole and tortilla chips!