Beef Jalapeño Enchiladas start out in the slow cooker and end up hot and bubbly from the oven. This is a simple recipe with a lot of flavor.
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Ingredients Needed for Beef Jalapeño Enchiladas:
2 pound chuck roast-or beef roast of your choice
6 ounce can black olives, drained, sliced and reserve 3/4 cup olives
4 ounce can diced jalapeños, drained
1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
2-10 ounce cans mild red enchilada sauce
3-3 1/2 cups Monterey Jack cheese, grated
2-2 1/2 cups cheddar cheese, grated
15 fajita size flour tortillas
Shredded lettuce, if desired
Instructions for Beef Jalapeño Enchiladas:
Place roast in a slow cooker with 1 cup water or beef broth, if you prefer. Cover and cook for 8 hours on low.
After the eight hours, preheat oven to 350 degrees. Spray a 9 x 13 and a 9 x 9 baking dish with cooking spray. When, oven has reached 350 degrees, place both baking dishes in the oven for 8-10 minutes.
While the oven heats up and baking dishes heat, remove the roast from the slow cooker and shred the meat in a mixing bowl.
Then, add all but 3/4 cup sliced black olives, drained jalapeños, salt, pepper, onion powder, 1 cup red enchilada sauce, 1 1/2 cups grated Monterey Jack cheese and 1 cup grated cheddar cheese to the shredded meat. Stir to combine.
Divide mixture between flour tortillas and roll up.
Remove the baking dishes from the oven and place rolled enchiladas into the pans.
Bake for 20 minutes uncovered at 350 degrees. Flour tortillas should begin to brown on the edges.
Remove from the oven and cover with remaining sauce and then remaining cheese.
Place back in the oven for 10 minutes-until hot and bubbly.
Remove from the oven and place remaining olive on top of the cheese. Serve with sour cream, diced tomatoes and shredded lettuce, if desired. Enjoy 😊
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Beef Jalapeño Enchiladas
An enchilada recipe with tender beef, jalapenos and red enchilada sauce
- 2 pounds beef chuck roast or your favorite cut of beef
- 6 ounce can black olives drained, rinsed and divided
- 4 ounce can diced jalapeños drained
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- 3-3 1/2 cups Monterey Jack cheese grated
- 2-2 1/2 cups cheddar cheese grated
- 20 ounces red enchilada sauce mild
- 15 flour tortillas fajita size
- diced tomatoes
- sour cream
- shredded lettuce if desired
Place roast in a slow cooker with 1 cup of water. Cook on low for 8 hours.
Just before roast is finished, preheat oven to 350 degrees and spray a 9 x 13 and a 9 x 9 baking dish with cooking spray and set aside.
When roast is finished and oven is heating up, remove roast from the slow cooker and place it in a mixing bowl. Shred the roast.
Add all but 3/4 cup sliced olives to the meat.
Add drained jalapeños, salt, pepper and onion powder to the meat. Stir to combine.
Add 1 1/2 cups grated Monetery Jack cheese, 1 cup grated cheddar cheese and 1 cup red enchilada sauce. Stir to combine.
When oven is preheated, place greased baking dishes into the oven for 8-10 minutes.
While the baking dishes heat up, divide meat mixture between flour tortillas and roll up.
Remove pans from oven and place rolled enchiladas into the pans.
Bake uncovered for 20 minutes at 350° Flour tortilla edges will start to brown.
Then, remove from the oven and cover with the remaining red enchilada sauce and remaining grated cheeses.
Place in the oven for 10 more minutes, until hot and bubbly.
Remove from oven and top with remaining sliced olives.
Serve with diced tomatoes, sour cream and shredded lettuce, if desired.
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