Beef Enchiladas!

When I was younger I absolutely hated Mexican food. I refused to eat it, come to find out I’m in the vast minority. So I had to learn to like a few different things just so I wasn’t a social outcast.

I learned to like Cafe Rio salads, taquitos, chimichangas, and enchiladas. I’m getting pretty good at it! This recipe turned out pretty great! You should look at our other Mexican recipes! Tomorrow be looking for my homemade enchilada sauce!

Beef Enchiladas

Ingredients Click to print

Shredded Beef
2.5 pounds of chuck roast
1 1/2 cups beef broth
1 can of Dr. Pepper
1/2 large yellow onion chopped
3 cloves of garlic minced
1 1/2 Tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon salt
1/2 teaspoon pepper
Juice of 2 limes

Makings
8 tortillas
2 1/2 cups Mexican Cheese
3 cups enchilada sauce
Sour cream sauce (click here for recipe)

Directions

1. Mix together chili powder, cumin, salt, and pepper. Dry rub the meat and sear the edges in a skillet on medium-high heat.
2. Place the meat and the remaining ingredients in the crockpot. Cook on low for 8 to 10 hours. When finished cooking pulls the beef out of the crockpot and shred it.
3. Spread the enchilada sauce in the bottom of a 9×13 inch pan. Place shredded meat and sprinkle a little cheese in the tortilla. Roll up tightly and place in the pan.
4. Make the Sour Cream Sauce in a pan as directed in the post for sour cream enchiladas. Dump on top of the enchiladas. Sprinkle the remaining cheese on top.
5. Bake at 400 degrees for 20 minutes!