Crock Pot Roast Enchiladas

Crock Pot Roast Enchiladas Recipe

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Rachel K.

By
@Luvlyreflections

Oh what can I say but YUMMMY! I cook about a 3lb. pre-aged and seasoned roast in a crock pot and slow cook overnight and then I split into 3 different meals and THIS is one of them! One of my and my husband's favorites. Tried and tested and loved! These are NOT your ordinary enchiladas. ;)

Rating:

★★★★★ 1 vote

Comments:
Prep:
15 Min
Cook:
24 Hr 20 Min

Ingredients

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3 lb
pre seasoned and aged roast (use normal roast if you can not find the other)
1 medium
onion chopped
2 stick
celery chopped
1 medium
green bell pepper chopped
3 clove
garlic smashed
1 c
red wine
3 c
beef broth (or enough to almost cover the roast)

DIRECTIONS FOR ROAST: PLACE ROAST IN A CROCK POT WITH THE REMAINDER OF THE ABOVE INGREDIENTS. SET TO AUTO OVER NIGHT UNTIL ROAST IS SHREDDING EASILY WITH A FORK.

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ENCHILADA INGREDIENTS:

1 can(s)
15oz. enchildada sauce
1 1/2 c
tacoma boys chipotle salsa (or you may use your favorite salsa if you can not get this brand)
1 pkg
shredded montery jack cheese
2 c
rice cooked (i love using basmati its my favorite)
2-3 Tbsp
real bacon bits (optional but gives a good smoky flavor)
1 pkg
sweet corn
1 can(s)
black olives chopped (optional)
2
roma tomatoes chopped (2 or so)
1 bunch
green onions chopped
10
flour tortillas (use wheat for a healthy alternative)
sour cream to taste

How to Make Crock Pot Roast Enchiladas

Step-by-Step

  • 1Preheat oven to 400 degrees .
  • 2In a bowl mix the enchilada sauce & salsa set aside.
  • 3Now, shred about a 1 1/2 lbs. or so, of the roast allowing the juices to run off back into the crock pot, & set the meat aside.
  • 4Then fill each tortilla with some of the roast, shredded montery jack cheese, rice, corn, & about 1 tbsp enchilada mixture leaving enough room for rolling. Roll burrito style folding both ends in & place them in a 2 quart casserole dish , side by side keeping them close to each other.
  • 5Pour remaing enchilada mixture over the tortillas and bake for 15 minutes, put the remainder of the shredded cheese on & the black olives & bake for an additional 5 minutes.
  • 6Once cheese is melted , pull out of the oven and top the enchiladas with the sour cream , chopped tomatoes, green onions,& bacon bits. Serve and Enjoy!

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