SHREDDED BEEF ENCHILADAS

My husband says these enchiladas are as good as the ones we had at our favorite Tex-Mex restaurant.

I made one large pan and one smaller pan and froze one.

1 T avocado or your favorite oil

3 lb. pot roast

1 small jalapeño pepper, seeds and ribs removed, finely chopped

1 T Southwest seasoning

1 t garlic powder

1 t onion powder

¾ cup beef broth or stock

2(10 oz) cans red enchilada sauce (I use Old El Paso)

1 package small (8-inch) flour tortillas 

1½ cups sharp shredded cheese

1½ cups Mexican-style shredded cheese

3 scallions, finely sliced, for garnish

Serve with:

Lime wedges, if desired

Black beans with a topping of pumpkin seeds, if desired

Sour cream, if desired

Preheat oven to 250 degrees F.

Add oil to a large cast iron skillet.

Brown meat over medium heat on both sides.

Add finely chopped jalapeño pepper.

Sprinkle with Southwest seasoning, garlic powder, and onion powder.

Flip meat over and pour in the beef broth and cans of enchilada sauce.

Cover with a lid and place in center of oven and bake for 3 ½ to 4 hours.

Remove from oven and with tongs or a large spatula, transfer meat to a platter.

When cool enough to handle, shred meat, discarding fat.

While meat is cooling, bring sauce in skillet to a simmer.  Let simmer for 10 minutes.

Pour shredded cheeses into a large bowl and mix to combine.

Raise oven temperature to 350 degrees F.

Add a couple of ladles of sauce to a baking dish.  

Add some of the shredded beef to the tortilla and top with some of the cheese.  

Roll up tightly and place in the baking dish, seem side down.

Continue until all have been placed in baking dish.

Add a few ladles of the enchilada sauce from the skillet and top with the rest of the cheese.

Loosely cover with aluminum foil.

Bake for 40 minutes.

Remove foil and bake another 15 minutes, until cheese is slightly golden brown.

Let rest 10 minutes before serving.

Sprinkle with chopped scallions and a dollop of sour cream.

Makes 12