Leftover Mexican Style Crock Pot Chuck Roast Enchiladas These

Leftover Mexican Style Crock Pot Chuck Roast Enchiladas Gr Preheat over to 350° and spray a 13 x 9 baking dish with non stick spray. set aside. in the prepared baking dish, add some enchilada sauce to the bottom of the dish. place a layer of tortillas on top of enchilada sauce. spoon left over mexican style crock pot chuck roast to cover the tortillas (heating up the meat a little bit in the microwave. Leftover mexican style crock pot chuck roast enchiladas hearty enchiladas with crock pot chuck roast ingredients: 5 6 lb chuck roast 1 tbs garlic salt 1 tsp pepper ½ tsp salt 2 large brown onions, chopped 1 (28 oz) can red enchilada sauce 1 (10 oz) can rotel® 1 (4.25 oz) can diced green chilies 2 (15 oz) cans pinto beans, drained and rinsed 2.

Leftover Mexican Style Crock Pot Chuck Roast Enchiladas Gr In a 5 6 quart crock pot, add chopped onions to the bottom. add roast and top with seasoning. pour rotel®, diced green chilies and enchilada sauce over roast. cover and cook on low for 8 10 hours or high for 6 8 hours. shred roast, add pinto beans, corn and ¾ of the black olives into crock pot the last hour of cooking. Step 1: mix enchilada sauce, sour cream, cream of mushroom soup, and seasonings together. set half of it aside. step 2: add shredded beef and half of the cheese. stir. step 3: fill shells with beef mixture. roll. step 4: pour extra creamy sauce over the enchiladas. top with cheese. be generous!. Directions. trim large pieces of excess fat from roast then cut into 6 8 big hunks. add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture. sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6 7 hours, or until beef shreds easily. Whisk the sauce in the slow cooker and adjust seasoning if needed. add 1 cup of the sauce to the shredded beef and, using tongs, gently toss to combine. preheat the oven to 350°f. grease a 9×13 inch pan and spread 1 2 cup of sauce on the bottom. in a medium bowl, toss together the cheddar and monterey jack cheeses.