Shredded Beef Enchiladas

We love Mexican food. Not tex-mex or ground beef in a pre-formed shell but real Mexican food. I've learned to make some good food since living in Arizona for the past 13 years. This week I made shredded beef enchiladas and I thought they turned out well. I like to do the lazy enchiladas and just cut up the tortillas and make a layer of tortillas on the bottom and on top of the meat/filling. But, you can definitely fill each tortilla and roll it up if you'd like. Whatever floats your boat.

Also, the kind of tortillas you use is completely up to you, if you prefer flour---go for it. I use corn because it's better for the ever-expanding waistline. The thing I love about cooking is that you don't have to follow any rules (except please always cook your chicken, that's one you should follow!) But, if you don't like an ingredient you can usually leave it out or substitute it and it doesn't make a big difference. So feel carefree...do what you like!

This recipe is super simple and quick. What I like to do is make an enormous roast one night with carrots and potatoes. Then the next night doctor up the leftover shredded beef with the el pato sauce and make mexican. Double purposing the meat saves money and lots of time, both of which I seem to be short on lately.

Shredded Beef Enchiladas

1 1/2 - 2 lb boneless beef roast

2 cans el pato (yellow label)

1 whole onion

15-20 corn tortillas (depending on how fat a layer of tortilla you like)

2-3 cups shredded cheese (depending on how cheesy you like it)

1 14 oz can red chile enchilada sauce

Stick the roast in the crockpot with the peeled whole onion and the el pato. Cook on low all day or high for a few hours until it shreds easily. Pull the roast out onto a plate and shred it discarding any fat.

Preheat oven to 350. Cut up all the tortillas into squares or strips. Spray a 9x13'' pan with cooking spray and spread out half of the tortillas on the bottom of the pan. Then spread the meat out in the middle and top with the shredded cheese. Add the other half of the tortillas on top of the meat/cheese. Top it all off with enchilada sauce. (You may not want to use the whole can depending on how much you like.) Bake uncovered for 20 minutes. We like to top ours with a big dollop of sour cream or jalapeno dip! Enjoy!