Shredded Beef Enchiladas

SHREDDED BEEF ENCHILADAS

Must be fall, right?  Not around here, the temperatures are still in the 90's, but school has started, Yankee Spiced Pumpkin candles are burning, yes, with the AC on....and I have decided whether or not the weather cooperates, I will keep on pretending....

We LOVE Mexican food around here, actually, to be truthful, we love ALL types of food, but Mexican food is the one that we crave periodically, I mean drool for.....Scott at my request has always made cheese enchiladas when we have the hankering, or for large gatherings......THIS is my GO TO for parties, the prep is a bit messy, but it can be done a day ahead, then pop it in the oven before your friends and family arrive....You can cut them into halves or thirds to serve to a large gathering.  Drooling again, excuse me for a minute.......

  Ok, back.....I had just made a crock pot roast with carrots and onions (basic) to be served over rice, had a bit of leftovers and was thinking tacos.....The request came in..."How about beef and cheese enchiladas".......I can do this..Now, when I mentioned that I wanted to make these, asked for a few pointers from Scott, then went my own way....  First, I did NOT have enough meat left, AND I had one in the freezer..... Thawed it and put it in the crockpot with some Taco Seasoning and covered it with canned diced tomatoes.  Cooked it overnight on low so it would be juicy and 'shreddable' by the time I was ready to assemble....

The easiest way when assembling is to have EVERYTHING at hand, still messy, I use my hands, but easy!

You will need......your shredded beef, LOTS of shredded cheese, a can of enchilada sauce ( we like Rosarita), corn tortillas and some oil to 'soften' them in....then of course the toppings, or innerds if you prefer.....green onions, olives, sour cream and salsa.....OMG, found one I love at Costco...will share after.....

Let's get started.....Have some enchilada sauce in a shallow pan, I find a pie tin is perfect, your beef, shredded and ready, and your cheese next to in in your assembly line..

Heat your oil, remember, you don't want to fry, but you want the oil hot....this is a quick process.  Drop them in the oil and flip in just a few seconds, you want them soft and pliable....put it on a plate with a paper towel and continue doing this....they will keep each other warm....I did 12, so they stayed quite warm, if you are doing a lot more, you may want to do it in groups, just my suggestion.  

Dip them, one by one (remember, assembly), into the enchilada sauce, put it directly into the pan you are using (I did coat mine with Pam), add the meat, cheese and roll......continue the process

until you have all your enchiladas made.....I then drizzled more enchilada sauce over the top (more or less to your taste, I like them 'crispier', some like 'wet').  Add shredded cheese to the top, the green onions that I chopped up earlier, chose not to use the olives, although normally would have also added those to the topping.... Bake at 350 degrees for about 30 minutes.   

Now feeling inspired.....Maybe next time will use leftover (or on sale whole chickens), roasted. Shredded with ortega chilies and cheese.....Hope you enjoy.....

OH THATS RIGHT......My new FAVORITE salsa!

SO happy, we bought 2 jars at Costco!!!  This stuff is addicting!  

Well, off to eat these gorgeous looking enchiladas.....oops, there I go again, drooling.....