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Total Time
2hrs 9mins
Prep 2 hrs
Cook 9 mins

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

Ingredients Nutrition

Directions

  1. Place roast in a crock pot and add 1 cup beef broth. Cook on low for 8 hours.
  2. Remove roast and let cool 1 hours.
  3. Preheat oven to 350.
  4. Grate cheese and slice olives while meat cools.
  5. Spray a 9x13 and lightly cover the bottom with enchilda sauce. Place remaining sauce in a pie plate.
  6. Place beef in a large skillet and heat on medium.
  7. Add chilis.
  8. Add taco seasoning and salsa/chili powder to taste (habanero chili powder is potent! Use sparingly).
  9. In a cassarole dish, microwave refried beans until hot.
  10. In a small skillet, heat vegetable oil over medium heat.
  11. Place tortillas in oil for 20 seconds and flip. This keeps them pliable and moist.
  12. Place cooked tortillas on papertowls to remove excess oil.
  13. Dredge cooked tortillas in the pie plate of sauce.
  14. Spread refried beans and meat down the middle of the tortilla. Sprinkle with cheese and add olives.
  15. 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).
  16. Cover enchiladas with second can of sauce and remaining in pie plate.
  17. Cover with remaining cheese and olives.
  18. Place in oven and cook for 45 minutes.
  19. Serve with remaining refied beans and spanish rice. You can garnish with sourcream and fresh guacamole if desired.