Crock Pot Roast Enchiladas

Crock Pot Roast Enchiladas

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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

  • 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.

  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  • 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

  1. Preheat oven to 400 degrees .
  2. In a bowl mix the enchilada sauce & salsa set aside.
  3. Now, 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.
  4. Then 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.
  5. Pour 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.
  6. Once 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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