Shredded Beef Enchiladas

Name: Shredded Beef Enchiladas Recipe
Prep time: 60 min
Cook time: 480 min
Total time: 540 min
Yield: 60
Ingredients: 64 oz Beef Bottom Round Roast (rump roast); 12 cloves garlic diced; 2 T chili power; 1 T cumin; 1 tsp salt; 1 tsp pepper; 4 cup Beef broth; 2-4oz cans chopped green chilis; 2 large Onions coarsely chopped; 60 corn tortilla (6 in.); 6 cup Beans black; 6 cup corn frozen- Trader Joe�s; 3 cup rotel original diced tomatoe & green chilies; 3 cup Colby and Monterey Jack Cheese shredded; 12 cup enchilada sauce Trader Joe�s

Minutes to Prepare: 60
Minutes to Cook: 480

Number of Servings: 60

Ingredients

64 oz Beef Bottom Round Roast (rump roast) 12 cloves garlic, diced2 T chili power1 T cumin1 tsp salt1 tsp pepper4 cup Beef broth 2-4oz cans chopped green chilis2 large Onions, coarsely chopped60 corn tortilla, (6 in.)6 cup Beans, black 6 cup corn, frozen- Trader Joe�s 3 cup rotel original diced tomatoe & green chilies 3 cup Colby and Monterey Jack Cheese, shredded 12 cup enchilada sauce, Trader Joe�s

Directions

Cut roast into several pieces. Put it in large crock pot and sprinkle with spices. Pour beef broth over it. Cook overnight on low. Take the beef out of cooking liquid when done and immediately shred with 2 forks. Add some cooking liquid back in, to make the meat moist, plus the green chilis.

To the cooked meat, add beans, corn and rotel tomatoes. Assemble enchiladas by warming the tortillas and putting a scant 1/2 C in each tortilla. Roll. Put 10 in a gallon freezer bag and freeze.

To make a recipe of enchiladas, put 1/2 C enchilada sauce in a 9x13 pan. Add 10 frozen enchiladas and pour 1 1/2 C sauce over the top. Put in preheated 350 oven, covered with foil for about an hour and a half. When enchiladas are hot in middle, uncover the dish, sprinkle 1/2 C cheese down the middle and heat until cheese is melted and bubbly, another 15 to 20 minutes.

Serving Size:�Makes 60 single enchiladas

Servings Per Recipe: 60

Nutritional Info Amount Per Serving