enchiladas! i had to learn how to do these when i moved to minnesota – i couldn’t find good texmex anywhere to kick my cravings. this is actually one of my most requested dishes to make… so here’s the best rendition of my recipe below.
the trick is to heat the tortillas up with the sauce before loading ’em up!
if there are more people eating, i do shredded chicken as well. it’s pretty good with carnitas or even ground beef, or whatever filling your heart desires!
oh yes, and fyi these enchiladas are definitely burrito sized…
shredded beef enchiladas
prep time: 15 min (not including crock pot) | total time: 45 min | serves: 3-4
what you need:
- 1 pk flour tortillas (6-10 is fine)
- 1 lb beef (or chicken! chuck roast, ground beef, whatever)
- 1 can beef or chicken stock
- shredded cheese
- 1 can corn
- 1 can black beans
- 1 bottle enchilada sauce (red or green, you choose)
- salt, pepper, cayenne, cumin, garlic powder, onion powder, cilantro, lime, hot sauce
- onion, jalapeno, sour cream optional
- for shredded beef or chicken, throw the meat in the crockpot for about 6-8 hours, depending on size
- cover the meat with stock and water, add spices
- when the meat is falling apart, it’s ready to go
- preheat oven to 375F
- combine corn and beans in a pot and warm them up together with some butter, salt, pepper
- heat up tortillas in a pan with sauce on each side
- spray your casserole dish with non-stick cooking spray. place a sauced tortilla in there and fill with meet, roll up, and place in the tray with sides down
- continue until your dish is full or you’re out of tortillas!
- pour sauce over the filled tortillas – this keeps them soft in the oven
- add corn/bean mixture on top
- sprinkle cheese on top
- pop it in the oven for half an hour uncovered
- let it sit for about 10 minutes after
- serve hot and enjoy! i usually do it with a side of rice or some tortilla chips.
ps, these reheat well since it’s so saucy. enjoy them again the next day, they’ll be just as good!