Enchiladas de carne de aguja de ternera estilo mexicano en cocción lenta con sobras

Ingredientes

• 5-6 lb Chuck roast
• 1 Tbs garlic salt
• 1 tsp pepper
• 1/2 tsp salt
• 2 large brown onions (chopped)
• 1 28 oz can red enchilada sauce
• 1 10 oz can Rotel®
• 1 4.25 oz can diced green chilies
• 2 15 oz cans pinto beans (drained and rinsed)
• 2 15 oz cans corn (drained)
• 2 cups cheese (or more (I used Three Alarm Cheese from Sam's Club®))
• 1 7 oz can black olives (sliced, divided)
• Above ingredients are from my Mexican Style Crock Pot Chuck Roast
• 15-18 corn tortillas (more if needed)
• 1 28 oz can enchilada sauce
• 4 cups cheese (grated (any cheese will do))
• Sour cream
• Green onions (sliced)
• Cilantro

Preparación

1. 1

   --- Here are the directions for the Mexican Style Crock Pot Chuck Roast ---

2. 2

   In a 5-6 quart crock pot, add chopped onions to the bottom.

3. 3

   Add roast and top with seasoning.

4. 4

   Pour Rotel®, diced green chilies and enchilada sauce over roast.

5. 5

   Cover and cook on low for 8-10 hours or high for 6-8 hours.

6. 6

   Add pinto beans, corn and ¾ of the black olives into crock pot the last hour of cooking.

7. 7

   Spoon into serving bowls and top with cheese.

8. 8

   --- Making The Enchiladas with the Leftover Chuck Roast ---

9. 9

   Preheat over to 350° and spray a 13 x 9 baking dish with non stick spray. Set aside.

10. 10

    In the prepared baking dish, add some enchilada sauce to the bottom of the dish.

11. 11

    Place a layer of tortillas on top of enchilada sauce.

12. 12

    Spoon left over Mexican Style Crock Pot Chuck Roast to cover the tortillas (heating up the meat a little bit in the microwave first will make preparing these enchiladas easier).

13. 13

    Next, cover meat with grated cheese.

14. 14

    Add another layer of corn tortillas, meat, cheese, then pour some more sauce over the top.

15. 15

    Last layer will be tortillas, remaining enchilada sauce, then topped with cheese.

16. 16

    Cover with foil and bake for 45-50 minutes or until cheese is melted and enchiladas are hot throughout.

17. 17

    Garnish with sour cream, olives, green onions.