Sunday, February 6, 2011

Spicy Shredded Beef Enchiladas

I searched the internet and all of my cook books for a shredded beef enchilada recipe and never found one that looked appealing. So I made up my own.


2lbs of Chuck beef pot roast (cooked)
1 cup of Medium Salsa
2 cups shredded Mexican mixture cheese
1 10 oz can of Red Enchilada sauce
7 medium-sized flour tortillas
14.5 oz can of Diced tomatoes with lime juice and cilantro
3 beef bouillon squares
6 cups of water

  1. Slice beef into pieces. 
  2. Turn crock pot on high and pour in 6 cups of water. Add bouillon.
  3. Place beef in crock pot and cook on high for 3 1/2 hours or until beef comes apart easily.
  4. Line or spray 13 x 9 inch pan.
  5. Mix shredded beef with one cup of Medium salsa.
  6. Warm tortillas and place in pan. 
  7. Add 1/4 cup of beef mixture to each tortilla. Roll closed.
  8. Combine enchilada sauce with tomatoes and mix. 
  9. Cover enchiladas with sauce/tomato mixture.
  10. Top with shredded cheese.
  11. Bake at 400 for 20 minutes.

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