Ingredients
- 2-1/2 lb. chuck roast
- 1 cup beef broth (I use a beef boullion cube dissolved in hot water)
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried oregano
- 1 small can diced green chiles
- 2 tablespoons lime juice
- Enchilada red sauce (can use canned)
Preparation
Step 1
There is no need to brown the roast prior to putting it into the crock pot. Spray the crock pot with non-stick spray first. Combine the dry spices in a small dish and set aside.
Place the roast in the crock pot and pour the beef broth over top. Drizzle lime juice over the roast and sprinkle with the dry seasonings. Spoon green chiles over the roast. Cover and cook on low heat about 8 hours or until fork tender.
Drain, or spoon off most of the liquid. Use two forks to shred the beef into small chunks.
Pour a little bit of the sauce onto the bottom of a greased baking dish. (Just enough to coat the bottom – the enchiladas don’t need to be swimming in the sauce!)
Roll up 2 – 3 tablespoons of the shredded beef in each tortilla. Place the enchiladas close together into the sauce in your baking dish.
Repeat until the pan is full. If you have leftovers, make another small pan of enchiladas, cover them and stick them in the freezer for another meal!
Spoon sauce over the top. Sprinkle with some grated Colby Jack Cheese. Cover with foil and bake about 40 minutes at 350°, then remove the foil. Bake an additional 10 minutes uncovered.