It was a “wing it” kind of a recipe, but I think I wrote most of it down so I can replicate it again.
I doubled this recipe, which could easily be made ahead of time and frozen for a meal another day. We devoured one and gave the other to my sister-n-law who had just given birth to a sweet baby girl.
Shredded Beef Enchiladas
(inspired by For The Love Of Cooking)
For the Shredded Beef:
1/2 cup salsa verde
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. oregano
1/8 tsp. garlic powder
1/8 tsp. pepper
1 can diced green chilis
1 small jalapeno, seeded and diced
salt to taste
2 pound beef roast
In a Crockpot combine all the ingredients except the beef roast. Stir to combine flavors, put the beef roast in the Crockpot and spoon sauce mixture over it. Turn Crockpot on high & cook for 5-6 hours or low for 8 hours. Beef will be done when it is tender and easily shredded with a fork. Keep warm till ready to assemble enchiladas.
1 can black beans, drained
1 jar of salsa verde
1/2 bunch cilantro, chopped
2-3 cups mozzarella cheese, shredded
9 flour tortillas or 16 corn tortillas
Once beef is cooked, Preheat oven to 350 degrees Farenheit. Begin assembly* of enchiladas by pouring a few spoonfuls of salsa verde on the bottom of a 9×13 inch pan. Next layer 3 flour tortillas, tearing in half if necessary to cover pan completely; spoon half of the shredded beef over tortillas, spread 1/3 of the salsa verde over the meat, then half of the black beans, a 1/3 of the cheese and a 1/3 of the cilantro. Repeat all this again starting with the tortillas and so on. After the second layer, you’ll finish off with the last layer of tortillas, the salsa verde, cheese, and cilantro.
Bake for about 25 minutes or until the cheese has melted and is bubbly. You may want to cover with foil to keep the cheese from burning.
*Enchilada “casserole” is really what we are assembling here. If you want individual enchiladas, go ahead and put it together in individual tortillas and place them next to each other and smother with cheese and salsa verde.