CROCK POT ROAST ENCHILADAS

Crock Pot Roast Enchiladas image

Provided by Rachel K.

Categories Roasts

Time 35m

Number Of Ingredients 21

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

Steps:

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!