Recipe adapted for the way I cook (read: somewhat lazily and without much effort) from For the Love of Cooking. I have a friend, who has a husband (who’s probably also my friend but I won’t take such liberties to assume such *ahem*), who says putting sour cream on anything that resembles Mexican food is, like, sacrilege! However, since I’m not going for authentic and instead of trying for just plain good, these enchiladas featured a big fat dollop of the creamy white goodness!
- 1 1/2 lbs of chuck roast (round roast can also be used)
- 1 jalapeno pepper, seeded and diced
- 1 small can of diced green chilies
- 1 Tablespoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 4-5 cloves of garlic, minced
- 1-2 cups of beef broth
- 10-12 corn tortillas
- 2 large red onion, sliced
- 1 teaspoon olive oil
- 1 can of black beans, rinsed and drained
- 1 14 oz can of red enchilada sauce
- 1 10 oz can of black olives, roughly chopped
- 16 oz of Monterey Jack cheese, shredded
1. Place roast in the crockpot, pour broth over it then toss the rest of the (meat) ingredients in, lightly mixing to coat the meat. Cook on low for 7-8 hours. If you refrigerate your tortillas, remove them from the refrigerator early in the day so they have time to soften up and make wrapping the enchiladas easier.
2. Remove roast from crockpot and shred.
3. Preheat oven to 350 degrees.
4. Add olive oil to a skillet over medium heat, add onions and sauté, stirring occasionally, until golden brown. Pour enough enchilada sauce over the bottom of a large baking dish to coat and help prevent the tortillas from sticking.
5. Spoon shredded beef, onions, beans, and cheese (save a little cheese to top with) into each tortilla then wrap tightly and place side by side in the baking dish. Cover with remaining enchilada sauce, cheese, and olives.
Bake covered in tinfoil (spray the top of foil with cooking spray to keep the cheese from sticking) for 30 minutes.