Enchilada Casserole

// March 24th, 2010 // Recipes

Andrea’s Shredded Beef Enchilada Casserole

In your crock pot add:

1: 1-2 lb arm/chuck roast or whatever roast cut you like leave fat on

1 chopped white onion

1 can chopped green chilis

3 pressed garlic cloves or chopped

1 tbsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

2 tsp salt

2 tsp sugar

1 tsp black pepper

1 beef bouillon cube or if you have taco seasoning you can use that too

¼ cup cold coffee

2-3 cups water enough to cover the meat

Cook on high for at least 4-6 hours, the best for me is around 5 hours on high and then 2 hours on low.

Remove meat from liquid let rest until you can handle it. Cut off the fat, then using two forks pull the meat apart into shredded style. Taste your meat if it’s not flavorful add 1 tsp cumin, 1 tsp salt, 1 tsp garlic powder, ½ tsp onion powder and stir.

Mix 8 oz cream cheese with your shredded meat, I knead it in with my hands.

Then in a casserole dish:

Pour one can or 1.5 cups yellow corn

Tear up flour tortillas into strips layer that on top

then a layer of cheddar cheese & refried beans if you like beans

then tortillas

Then meat mixure

Then Pour one can of red or green or ½ and ½ enchilada sauce on top

Top with more cheese

Bake at 400 degrees for 30-45 minutes

Let cool for a few minutes serve with sour cream and salsa,

black olives, green onions, and more green chilis can give it some pop if needed!

A very filling dinner and it’s great the next day too!