Shredded Beef Enchiladas for a snowy Seattle Sunday!

Woke up yesterday morning in a wintery wonderland and for some reason I was craving enchiladas.  I personally would have went with chicken, but I know Mark loves shredded beef, so Mark, this ones for you :0)

BEEF- what you need:

2 lb beef chuck roast
1 1/2 cup beef broth
Seasoning for the chuck roast- cumin, onion powder, salt, ground pepper, garlic powder, chili powder, paprika, chili flakes

Combined the seasoning in a small bowl and mix well.

Cover all sides of the chuck roast with the seasonings and place in the slow cooker.

Pour the beef broth over the roast and close the lid.  Cook on HIGH for about 4-5 hours, flipping the roast at the 2-3 hour mark.

About an hour before the beef is cooked, start making the sauce.

SAUCE- what you need:

1 tablespoon of canola oil
1 tablespoon of flour
1 28 oz can of enchilada or red sauce
2 cups beef broth
3/4 cup chopped cilantro
1-2 tablespoons hot sauce of your choice (more if you like spice)
fresh ground pepper
salt
1/2 teaspoon cumin

In a medium saucepan, heat oil and flour together- mixing together for about a minute.

Then add the Enchilada or red sauce, hot sauce, beef broth, cilantro, cumin and salt/pepper to your liking.

Simmer for about 30-45 minutes.

While the sauce is simmering, start softening your corn tortillas!

TORTILLAS- what you need:

10-14 corn tortillas
canola oil

Add a dollop of canola oil to a hot pan (medium heat) and one by one, fry the tortillas until soft…about 30-45 seconds per side.  Then place the tortilla on a paper-towel line plate.  Repeat.

When the beef is done cooking, remove it from the slow cooker and shred.  Then get ready to assemble!

ASSEMBLE- what you need:

– Shredded beef
– Sauce
– Tortillas
– 2 4oz cans of diced chillies
– 3/4 cup chopped cilantro
– 4-5 cups of grated medium cheddar cheese
– 2 4oz cans of sliced black olives (optional)
– 3 chopped green onions (optional)
– 2 diced tomatoes (optional)

In a baking pan, pour enough of the sauce to cover the bottom.  Dip one side of a tortilla in the red sauce and then place it on a work surface- sauce side up.  Spoon the beef, chilies, cilantro, black olives and cheddar cheese on the tortilla and roll.  Place it in your baking dish and repeat this step until the baking dish is full.

Pour the remaining sauce over the enchiladas and sprinkle the cheese on top along with any leftover olives, green onions and cilantro.  Add the tomatoes as well.

Bake on 375 degrees for about 20 minutes and then let rest for 5 minutes before serving.

These go great on top of shredded lettuce and red cabbage with a little bit of sour cream and guacamole.  Also, feel free to add more hot sauce!

Enjoy!