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A delishous enchilada recipe that takes a while to make, but well worth it. We usually make 2 platters of this, 1 plain enchilada and 1 "spicy". To split the recipe, after adding the diced chilis and taco seasoning, remove half the meat and doctor the rest up. 16 tortillas will fill a 9x13
- 1 medium pot roast
- 1 cup beef broth
- 3 cups shredded cheddar cheese
- 1 (16 ounce) can black olives
- 1 (8 ounce) can diced green chilies
- taco seasoning
- salsa, and (optional) or habanero chili powder (optional)
- 2 (20 ounce) cans enchilada sauce (red or green)
- 1 (31 ounce) can refried beans
- 16 corn tortillas
- cooking spray
- 1 cup vegetable oil
- Place roast in a crock pot and add 1 cup beef broth. Cook on low for 8 hours.
- Remove roast and let cool 1 hours.
- Preheat oven to 350.
- Grate cheese and slice olives while meat cools.
- Spray a 9x13 and lightly cover the bottom with enchilda sauce. Place remaining sauce in a pie plate.
- Place beef in a large skillet and heat on medium.
- Add chilis.
- Add taco seasoning and salsa/chili powder to taste (habanero chili powder is potent! Use sparingly).
- In a cassarole dish, microwave refried beans until hot.
- In a small skillet, heat vegetable oil over medium heat.
- Place tortillas in oil for 20 seconds and flip. This keeps them pliable and moist.
- Place cooked tortillas on papertowls to remove excess oil.
- Dredge cooked tortillas in the pie plate of sauce.
- Spread refried beans and meat down the middle of the tortilla. Sprinkle with cheese and add olives.
- Roll the tortilla over and place seam down in the 9x13. Repeat until the dish is full. (you can get 12 in a column and the remaining 4 can go lengh wise on the side).
- Cover enchiladas with second can of sauce and remaining in pie plate.
- Cover with remaining cheese and olives.
- Place in oven and cook for 45 minutes.
- Serve with remaining refied beans and spanish rice. You can garnish with sourcream and fresh guacamole if desired.