Slow Cooker Beef Enchilada Casserole
I said this before. I have never been a fan of Mexican food, but for some reason now I like it. I am probably one of the pickiest eaters I know.
Sorry, Mom and Dad! When I was little I was spoiled, if I didn’t like what we were eating, my dad would make me something different. Spoiled, I know!
This was a really easy delicious dinner idea. When I got home it didn’t take much effort to complete. Matt loved it.
We discussed the other day though that I need to start making smaller portions because we always have too many leftovers in the fridge. Next month maybe more two-person recipes. Try these enchilada’s they are the bomb!
1 1/2 pounds chuck roast
1 28 oz can Red Enchilada Sauce
10 (8 inches) flour tortillas
3 cups grated cheddar cheese (divided)
1 3.8 oz can sliced black olives
1/4 cup butter
1 cup sour cream
15 oz beef broth
2 oz green chiles
1. Put the chuck roast in the crockpot dump the enchilada sauce on top. Cook on low for 6 to 8 hours.
2. Once the beef is done, shred the beef in the crockpot.
3. Cut the tortillas into strips, add to the beef and sauce. Stir.
4. Add 1 cup of cheese and half of the olives into the sauce and beef mixture. Stir again.
5. In a small pot melt the butter and add the flour. Add the sour cream, beef broth, and the green chilies. Bring to a simmer for 2 to 3 minutes.
6. Pour the sour cream mixture on top of the casserole. Then top with the remaining cheese and olives.
7. Cook on low for another 30 to 45 minutes.