Beef Enchiladas
with home canned Red enchilada sauce
What I like about this dish is how simple it is because I use home-canned red enchilada sauce to slow cook the beef in. The sauce adds all of the Mexican flavours that I’m looking for with none of the work. I like to cook the meat in a slow cooker for the day until it is tender and juicy. An inexpensive beef roast will work here because cooking it in the slow cooker will make it pull-apart tender.
Ingredients
2 lb beef roast
Salt
Pepper
1 medium onion chopped fine
1 Tbsp vegetable oil
2 pint jar of home canned red enchilada sauce
¼ cup red wine
12 - 6” corn tortillas
8 ounces of shredded cheddar cheese
Directions for Slow Cooker
Heat a frying pan on high. Pat the beef with a paper towel to dry. Sprinkle with salt and pepper on all sides. Sear all sides of the beef.
Place beef in slow cooker. Add onions, red wine and pour one of the jars of red enchilada sauce over the beef. Cook on low 8 to 9 hours.
Directions for Baking Dish
After beef has been cooked 8 or 9 hours, preheat the oven to 450°F.
Remove the beef from the slow cooker on to a platter or cutting board. Using two forks, shred the beef into bite-sized pieces.
Strain the liquid from the slow cooker. Open second jar of red enchilada sauce and combine with any remaining strained sauce.
Combine ¼ cup of the enchilada sauce, shredded beef and cheddar cheese in a bowl.
Spread ¾ cup of red enchilada sauce in a 9x13 baking dish.
Brush the corn tortillas with vegetable oil. Stack in a dish towel, wrap them and heat in microwave for 1 minute. Working with one warm tortilla at a time, place 1/3 cup of beef filling in the centre of the tortilla, roll tortilla tightly around the filling and place seam side down in the baking dish. Repeat for all 12 enchiladas, stacking if necessary.
Pour remaining sauce over the enchiladas, top with remaining shredded cheese. Cover with greased foil and bake until heated through, about 20 minutes.
