Shredded Beef Enchiladas

Total Time: 2 hrs 9 mins Preparation Time: 2 hrs Cook Time: 9 mins

Ingredients

• Servings: 8
• 1 medium pot roast
• 1 cup beef broth
• 3 cups shredded cheddar cheese
• 1 (16 ounce) can black olives
• 1 (8 ounce) can diced green chilies
• taco seasoning
• salsa, and (optional) or habanero chili powder (optional)
• 2 (20 ounce) cans enchilada sauce (red or green)
• 1 (31 ounce) can refried beans
• 16 corn tortillas
• cooking spray
• 1 cup vegetable oil

Recipe

• 1 place roast in a crock pot and add 1 cup beef broth. cook on low for 8 hours.
• 2 remove roast and let cool 1 hours.
• 3 preheat oven to 350.
• 4 grate cheese and slice olives while meat cools.
• 5 spray a 9x13 and lightly cover the bottom with enchilda sauce. place remaining sauce in a pie plate.
• 6 place beef in a large skillet and heat on medium.
• 7 add chilis.
• 8 add taco seasoning and salsa/chili powder to taste (habanero chili powder is potent! use sparingly).
• 9 in a cassarole dish, microwave refried beans until hot.
• 10 in a small skillet, heat vegetable oil over medium heat.
• 11 place tortillas in oil for 20 seconds and flip. this keeps them pliable and moist.
• 12 place cooked tortillas on papertowls to remove excess oil.
• 13 dredge cooked tortillas in the pie plate of sauce.
• 14 spread refried beans and meat down the middle of the tortilla. sprinkle with cheese and add olives.
• 15 roll the tortilla over and place seam down in the 9x13. repeat until the dish is full. (you can get 12 in a column and the remaining 4 can go lengh wise on the side).
• 16 cover enchiladas with second can of sauce and remaining in pie plate.
• 17 cover with remaining cheese and olives.
• 18 place in oven and cook for 45 minutes.
• 19 serve with remaining refied beans and spanish rice. you can garnish with sourcream and fresh guacamole if desired.