OK, so I know I promised you my fun Christmas recipes, but tonight’s dinner was too good not to post. I’m a huge fan of enchiladas, and this one may rank in my top five of all time. It requires a bit of patience while the beef cooks and fills your house with an incredible smell.
TWO SAUCE BEEF AND CHILI ENCHILADAS
- 2 lbs beef chuck roast
- 1 tsp cumin
- 1 tsp ancho chile powder
- 1 tsp garlic salt
- 1 tsp oregano
- Salt and pepper (to taste)
- 4 oz canned diced green chilies
- 10 oz hot enchilada sauce
- 20 oz medium enchilada sauce
- 10 6-inch tortillas
- 2 cups shredded Monterey Jack cheese
Place beef roast in a 4-qt slow cooker. Add cumin, chile powder, garlic salt, oregano, salt, and pepper. Cook on low for 6 hours.
When done, preheat oven to 375 degrees F.
Remove beef from slow cooker and shred with two forks (be careful to remove chunks of fat—they don’t make for good enchiladas). In a bowl, mix shredded beef and chilies. In another bowl, whisk together both enchilada sauces. Drizzle a bit of sauce into the bottom of a 9×13 baking dish. Spread to make a thin layer.
For each enchilada, parcel out a bit of the beef mixture on the close edge of a tortilla and roll up. Place seam down in baking dish. Repeat for all the tortillas, using up all the beef. Cover with sauce. Top with cheese.
Bake in oven for 30 minutes or until cheese is slightly browned.
Makes 4-6 servings. Enjoy!