Tuesday, June 16, 2015

Crock Pot Beef Enchiladas

2-3lb beef roast 
(you can use a round rump roast or chuck or whatever kind you prefer)
1 large onion, peeled then roughly chopped
6 cloves garlic, peeled and smashed
1 bottle of beer (I use gluten free beer)
1 T chili powder
1 T cumin
garlic salt and pepper
4oz can chopped green chiles

Trim any large pieces of fat from the beef. Cut roast into 6 or 8 chunks. Place onion and garlic in bottom of crock pot. Place chunks of beef on top of onions and garlic. Pour a bottle of beer over top of beef. Sprinkle on chili powder, cumin, garlic salt and pepper. 

Cook on low for 6-8 hours.

Strain beef from juices and let cool 5 or 10 minutes. Shred beef with 2 forks and place in a large bowl. Add in 1 can of chopped green chilis and stir together. 

Click HERE for directions to make enchilada sauce.

Add 1 cup of sauce to beef mixture and stir. Add 1 cup of sauce to a 13x9" dish and spread on the bottom.
Dip tortillas in sauce and then add beef to the center and shredded cheese. Roll up tightly and place in the 13x9" dish. 

You can put a little more sauce on top and sprinkle with cheese, then bake in a 350 degree oven for 25 minutes. Remove from oven and let cook for 5 minutes before serving. 

Goes great with Mexican rice, guacamole and salsa.

*When I make these, I sit some of the meat aside and will eat it on top of lettuce and make a taco salad, topped with salsa and guacamole. No dairy. No gluten. 

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