Shredded Beef Enchiladas
Ingredients:
1 beef sirloin roast (4-6 lb.)
2 packet enchilada sauce mix
1 lg. onion, diced
1 tbsp. vegetable or olive oil
2 dozen corn tortillas (6” size)
1 lb. shredded Colby cheese
Salt and Pepper, to taste
2 packet enchilada sauce mix
1 lg. onion, diced
1 tbsp. vegetable or olive oil
2 dozen corn tortillas (6” size)
1 lb. shredded Colby cheese
Salt and Pepper, to taste
Directions:
Season roast with salt and pepper. Cook in crock pot or oven (low heat for 4-5 hours) until tender. Shred beef. Note: This step may be done the day before.
Sauté onion in oil until tender. Stir 1/2 cooked onion into shredded beef.
Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 cup sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Dip each tortilla in sauce and then fill with approximately 1/4 cup of beef mixture. Roll and place seam side down in greased pan. (Bottom of oven broiler pan works great.) When all are rolled cover with cheese. Bake at 350° for 30-45 minutes.
Serves: 4
Season roast with salt and pepper. Cook in crock pot or oven (low heat for 4-5 hours) until tender. Shred beef. Note: This step may be done the day before.
Sauté onion in oil until tender. Stir 1/2 cooked onion into shredded beef.
Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 cup sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Dip each tortilla in sauce and then fill with approximately 1/4 cup of beef mixture. Roll and place seam side down in greased pan. (Bottom of oven broiler pan works great.) When all are rolled cover with cheese. Bake at 350° for 30-45 minutes.
Serves: 4