After being gone for a week, Bob is back home. Oh happy day! While he was gone, I spent an embarrassing amount of time knitting and watching Downton Abbey (I’m almost done with Season 3!). Anyone who follows me on Instagram is probably sick of seeing my coffee table, knitting needles, and status updates on the latest happenings at the Abbey. Needless to say, it’s good he’s home.
We celebrated his return (and the end to his long, exhausting week) with these delicious enchiladas. After sitting in the crock pot all day, the beef was so juicy, it positively fell apart. Add the cheese and tortillas, and oh man. Do yourself a favor and give this one a try. It’s perfect winter comfort food.
Based on Iowa Girl Eats
- 2 lb beef roast
- 1 large onion, peeled and quartered
- 3 tsp. minced garlic (or 3 garlic cloves, minced)
- 2 cups beef broth
- 2 tsp. cumin
- 1 tsp. each, salt and pepper
- 4 oz can of diced green chilis
- 10-12 tortillas
- 8 oz. block of Monterey Jack cheese, shredded
- 10 oz. can of enchilada sauce
- Toppings! Suggestions: sour cream, guacamole, salsa, cilantro
1. Trim any excess fat from your beef roast, cut into 6 pieces, and put in crock pot. Add onion, garlic, beef broth, cumin, and salt and pepper. Set crock pot on low for 6-7 hours.
3. In a 9×13 pan, pour 2-3 Tbs enchilada sauce–enough to just coat the bottom of the dish.
4. Assemble enchiladas: warm up your tortillas by wrapping in damp paper towel and microwaving for a minute. Add beef/onion mixture to the center, top with a bit of cheese, roll, and place seam-side down in the pan.
6. Spray tin foil with non-stick spray. Cover pan with the sprayed side down (it keeps the cheese from sticking). Bake at 350 degrees for 20 minutes. Remove tin foil. Bake another 10 minutes. Remove from oven and let it sit for 5 minutes before you serve.
7. Topping suggestions: avocado/guacamole, sour cream, salsa, diced tomatoes, and cilantro. We went with guacamole, sour cream, and salsa this time around, and it was delicious!