The crock pot does all of the work for the meat, then wrap it up in corn tortillas, top it with homemade red enchilada sauce and cheese and bake to perfection.
There is nothing in the world I love more than Mexican Food, I could seriously eat it every day.
I LOVE enchiladas — especially the authentic kind.
You know, shredded meat, corn tortillas, red sauce and gooey cheese.
That is what you have here.
Bonus: the crock pot does all of the work for the meat part… you can use left over meat to make these Shredded Beef Burritos, and using your own Homemade Red Enchilada Sauce they will taste just like you’re dining at a fabulous Mexican restaurant.
- Follow the instructions for my Crock pot Shredded Beef
- Make up a batch of Homemade Red Enchilada Sauce
- 2 cups Shredded Mexican Cheese
- 8-10 Corn Tortillas
Preheat your oven to 350 degrees. Pour a little sauce into the bottom of a 10×8 baking dish.
Warm your tortillas in the microwave for about 30 seconds, to make them easier to work with, and less likely to crack
Fill the middle of the tortilla with meat, and lay them seam side down in the baking dish. Do this until the dish is full.
Top with sauce and cheese.
Cover with foil and bake for 30 minutes covered, uncover and bake until cheese is bubbly.
Let sit in pan for about 5 minutes before serving.
Amount Per Serving:Calories: 296 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 44mg Sodium: 369mg Carbohydrates: 31g Fiber: 4g Sugar: 2g Protein: 15g