Red Chile Beef Enchiladas
Prep Time: 20 min.
Cook Time: 5-6 hr.
Mix salt and all spices in a small bowl. Rub this blend all over the roast.
Heat olive oil over medium high heat in a large sauté pan. Once the oil is shimmering, sear the roast on all sides.
Place roast in a slow cooker, deglaze the pan with beer, and pour the remaining contents of the pan into the slow cooker. Cook on high for 5-6 hours, or until tender.
Once roast is tender, assemble the enchiladas by shredding the beef into a large bowl.
Mix enchilada sauce and sour cream together, then mix half of the sauce blend and half of the shredded cheeses into the beef.
Microwave the tortillas for 30 seconds or until flexible, then spoon ¼ cup of beef into each tortilla. Roll tortillas and place into a casserole dish with the seam side down so they hold their shape.
Pour the remaining sauce and sprinkle the remaining cheese over the enchiladas.
Bake at 350°F for 20-25 minutes, then sprinkle with cilantro and enjoy!
Approximate nutritional values per serving:
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.