Shredded Beef Tortilla Stack

By Valarie

Ingredients

• 1 .In a 6-quart slow cooker add the stew meat and the enchilada sauce.
• 2 .Cook on LOW for 8 hours.
• 3 .With the back of a fork crush the stew meat to shred it. Place all the sauce and meat into a medium-sized bowl. Set aside.
• 4 .In another medium-sized bowl mix together the shredded cheese, green chilies, olives and cilantro.
• 5 .Now to start layering the enchilada stack.

Details

Servings 6
Adapted from us-mg5.mail.yahoo.com

Preparation

Step 1

1.Place a 1/2 cup of the reserved sauce and meat onto the bottom of the slow cooker
2.A tortirlla next.
3.-1/4 cup sauce/meat.
4.-1/4 cup cheese mixture.
5.Another tortilla.
6.Keep doing layers of sauce/meat (1/4 cup) and cheese mixture (1/4 cup) then a tortilla, until all 9 tortillas are gone. Add the remaining sauce, then the remaining cheese to top of the last tortiila.
7.Cover and cook on HIGH for 1 hour more.
8.Serve and enjoy!