Directions: |
Directions:The amounts of the ingredients above really depends on how many people you are planning to feed. I feel like it is a lot of work to make them, so I usually make enough to last for two nights. Besides that, they might even taste better the next night.
I cook my roast in a crock pot. I season it the same way as I would if we were having roast, but I don't add anything to make a gravy (no extra liquid added). I like to do this the day before, so it has time to cool in the refrigerator. Then I carefully separate the meat from the fat, and put the shredded meat in a saucepan. I add a can or two of the enchilada sauce and stir it together. I don't want the meat swimming in sauce, I use just enough sauce to really flavor the meat. You can experiment with this part. I learned from mom growing up, that you should very quickly fry the tortillas in oil and place between napkins. I think I have actually skipped that step a time or two. If you fry them, don't cook them as long as you would for tacos. Just real quick on each side. Then I make an assembly area, with my grated cheeses, slice olives, refried beans,onions, and green chiles, Spray your baking dish or dishes with non stick spray and spread a thin layer of enchilada sauce on the bottom of them.
Assembly:
I start by pouring some enchilada sauce on a plate and then I take a tortilla and coat each side of it in the sauce. I start with a small amount of refried beans and kind of spread it thinly on the tortilla. Then put some of the roast on, and then the cheeses, olives and green chiles. Pour a little taco sauce on the top and roll the top and bottom over and hold closed with a tooth pick. It is easy to fill the tortillas too full. Use restraint so that you don't over fill them. Place them tooth pick side up in the baking dish. When the baking dish is full, spoon more enchilada sauce over the top of each of the enchiladas and sprinkle more of both cheeses. Bake at 350º for about 30 minutes until bubbly. I would probably cover them with foil the first 15 to help keep the tortillas from getting crunchy. I like to serve these with shredded lettuce, sour cream, and more taco sauce. |
This recipe for Shredded Beef Enchiladas is from