This is such an easy recipe with amazing flavor.
If you read my last post, I know you're probably a little surprised, but this was the
last thing I cooked before the challenge started. It was so good.
The meat is cooked in the crockpot, then broken up with a little of the sauce in a hot
skillet with olive oil for a few minutes to let the meat absorb sauce/reduce before
you fill the shells. It's a great "make ahead" too.
I baked them in the oven at a fairly high temperature to not only melt the cheese, but get a slight caramelization on the enchilada sauce.
Speaking of enchilada sauce, I used canned for this dish, but I have a super easy enchilada sauce recipe that I usually use. You can find the recipe here.
19 oz can Enchilada sauce
5 oz Sharp Cheddar cheese
Cook the stew meat in the crockpot by placing the meat in
first; sprinkle over 2 tsp of beef bouillon, garlic powder, onion powder and
cumin; then cover with enchilada sauce. Cook on low for 7-8 hours.
Heat up a skillet with the olive oil. Remove meat with a slotted
spoon with just a little of the sauce (about 1/4 cup or so), and add to skillet. Smash up the meat
with a spoon and simmer until any liquid is absorbed by the meat (don't get it too dry). Remove to a
bowl. Grate up the cheddar cheese.
In the same skillet, add the rest of the sauce. Dip the
tortilla shells in the sauce; fill with meat and cheese, and roll. Place into a 9x13
baking dish. (I actually put a little sauce into the bottom of my dish, laid
the tortilla in, flipped it over and filled and rolled it in the pan). Once all
shells are filled, pour over any remaining sauce and top with
Bake uncovered for 15-20 minutes.
Labels: burritos, crockpot, easy, enchiladas, main dishes, mexican, shredded beef