Beef Enchiladas

My husband and I LOVE this chicken enchilada recipe so much! We use it at least once a month. This time, I thought I would try something new by making a similar recipe with beef roast instead. I also had a recipe for red enchilada sauce that I have been meaning to try out for quite a while. This was the perfect opportunity. And they turned out great - we liked them just as much as we like the chicken ones, and definitely plan on making them again.

2 lb chuck roast

4 cloves garlic, minced

1/2 cup red onions, chopped

1 fresh jalapeno, seeded and finely chopped

Chili powder, to taste

Cumin, to taste

Oregano, to taste

Coriander, to taste

Garlic powder, to taste

Onion powder, to taste

1/2 cup beef broth

Salt and pepper, to taste

Combine roast and seasonings in a slow cooker and allow to cook on low for 6-8 hours or on high for 4-6 hours. Adjust cooking time if the roast is frozen. When roast has finished cooking, remove from slow cooker and shred with two forks.

1 Tbsp olive oil

1 onion, chopped

1 clove garlic, minced

1 green pepper, chopped

2 14.5 oz cans diced tomatoes with cilantro and lime

1/2 cup fresh cilantro, chopped

Salt and pepper, to taste

Uncooked tortillas

1 recipe red enchilada sauce, or 1 can enchilada sauce

Cheddar cheese, shredded

Black olives

Preheat olive oil in a large skillet over medium-high heat. Saute onions, green pepper and garlic for 3-4 minutes or until they begin to soften. Add diced tomatoes, cilantro, salt and pepper and let simmer for 10-15 minutes. Stir in shredded beef. Spoon into tortillas and roll. Place in a 9x13" pan and top with enchilada sauce, cheese and olives. Bake at 400° for about 20 minutes.