See these here enchiladas? Yeah, I pretty much saved your life with these.
But oh, let’s start at the very beginning.
Things started off swimmingly! Just as I had planned. Every ingredient and step was lined out in my head that would make these shredded beef enchiladas so top drawer, you’d scoff at the idea of eating anything else for the rest of your life. I had my nearly 2-pound beef chuck roast snuggled in the crock pot getting its groove on with some sexy spices. There she lay for nearly 7 hours, sweating and transforming into a mass so beautiful, most Earthly beings only dream of it.
I shredded it, tasted it, lost consciousness, fell to the floor, stood up, tasted it again, repeated steps 3, 4 and 5, then added diced green chiles, and repeated steps 2, 3, 4 and 5, 67 more times.
Now, on to the sauce! I was SO excited about the sauce. You see, I had this hair-brained idea (weird!) that involved these little dried chiles that have been in my cupboard since Watergate.
Sure, they’re pretty small and I’m not even sure what kind of chiles they are and I probably won’t be able to get all the seeds out, but that’s fiiiiine. I CAN HANDLE THE HEAT. I’m no sissy. Ba-ring it, chiles.
So, I stuck them them in some hot water for a while, ya know, to rehydrate. OHHHH this sauce is so going to rule.
2 hours later I thought, “uh, these aren’t soft. I’ll boil them!” So in they went for nearly 30 minutes, some seeds falling out, most staying in. No problem!
Realizing that it would take 2,945 episodes of Tom and Jerry to slice these things open and remove the seeds, I decided, “Eeeeh, I’ll be fine! I LOVE THE HEAT.”
Oh wow, this coughing is getting worse. And my eyes are starting to feel like a bee hive. Whatever, it’s totally fine!
In the food processor they went, most of the seeds still in tact (no biggie!). Tossed in some garlic, some stock, some tomato paste. SO…cough cough…excited about this!
Blitz blitz. Blitz.
Stuck the tiniest tip of my index finger in (is my hair falling out?). . . touched my tongue, (my ears hurt). . .
Right. About that sauce. . .
My mouth is still wrapped around a fire extinguisher. Right now.
So um, obviously this happened next.
I’m so glad my neighborhood grocery store allows customers with faces that bleed.
After reconstructive tongue surgery and 3 pounds of stage makeup to get my face looking back to semi-normal (I will NEVER look the same again), it was time to finish this jawb.
Tuck some shredded beef into each tortilla, roll ‘em up, kiss the cans of enchilada sauce, and then pour them over the dish. Sprinkle loads and loads of cheese on top and bake bake bake. (See the naked ones in the back? Hi, remember my freak husband? Yeah.)
TOP. DRAWER. Even with canned sauce. I mean really, the beef is the shining star in these. Plus it’s important to have a head that’s not raining sweat so that you can actually EXPERIENCE the shredded tenderness.
You have no idea how much you need these this weekend.
No sprinkler system needed!
* p.s. – ignore my outfit. I had just gone on a run.
* p.s.s – that’s not a fly on the table. It’s a natural blemish in the wood. Ahem.
* P.S.S. The winner for the Scharffen Berger chocolate was Christopher Sorel who said, “I drove many of mile to get good chocolate and will continue because why settle!!” Congrats, Christopher!
Slow Cooker Shredded Beef Enchiladas:
What it took for 10 enchis:
* 2 pound beef chuck pot roast
* 1 tsp cumin
* 1 tsp chili powder
* 1 tsp garlic salt
* 1 tsp Mexican oregano
* 1 pinch coarse salt
* 1 pinch freshly ground pepper
* 1 (4 oz) can diced green chilies
* 1 (10 oz) can hot enchilada sauce
* 1 (20 oz) can mild enchilada sauce
* 10 6-inch flour tortillas
* 1/2 cup cilantro, chopped
* 2 cups shredded monterey jack cheese
Arrange the beef in the slow cooker and toss all the spices in (through the black pepper), cover and cook on the lowest setting for 6 hours. Shred with two forks. Taste. I know. Taste again, just to. . . make sure. One more bite? Okay ONE more bite. You have to stop now!
Place in a bowl and add the diced chilies. Combine.
Preheat oven to 375.
Mix the two enchilada sauces together in a bowl and pour a small amount in the bottom of a 9×13-inch baking dish.
Evenly divide the beef mixture and cilantro at the edge of each tortilla; roll up tightly and layer in the dish seam side down. Continue until the dish is filled. I needed two dishes. I was starving.
Pour the remaining sauce over the enchiladas. Get it in every crevice. Sprinkle the mozzarella cheese over the top. Throw it in the oven for about 40 minutes, until the cheese is browned and bubbly.
Let sit for about 5 minutes before slamming your entire head into it.
Garnish with cilantro!
Oh girl!! I can’t get enough of my crock pot right now, loving your recipe!! I have touched my darn eye after those peppers…..not pretty at all
Glad you survived!! xoxo
Okay…. LMAO!!! first, you on the floor. Hilarious. Second, the natural blemish on the wood. Ummm….
but I’m glad your enchiladas turned out great. Love me some enchiladas.
All. Over. This. Peppers are beasts…I do that kind of thing all the time. Love this!
What a torturous place to bite the bullet for that fly..inches away from enchilada heaven! These look unreal and you on the floor almost just made me spit out my coffee. Ha!
BAHAHAHA YOU ARE TOO FUNNY. I’m glad you’re ok though after that reconstructive surgery! Otherwise, I would’ve come to Kansas City to get this recipe from you!! Love this
Cracking up…especially at the fly. Hehe!!
too good! This is a must try!
So glad I just got a crockpot for
So glad I just got a crockpot for a wedding present so I can make this ASAP! Looks awesome.
Bahahaha! Too funny! I did the same thing once, except with an entire can of chipotle peppers in adobo. I thought I was going to DIE!
This is hilarious, you should be doing stand up! Love your site and food!
Oh Bev, you are so dang funny! I usually make chicken enchiladas, but being a cattle rancher I’m sure I will score more points with the husband if I used beef! Genius and delicious!
PS.
Can’t get the picture of you on the floor out of my head, still laughing.
LOL! Great story! Enchiladas look fab as they are. I can handle a small amount of heat and am sure one taste of your sauce would have knocked me straight to the floor!
Hilarious. I’m glad you survived the heat.
I am laughing so hard right now at work! Oops…. I hate when you think you can handle the heat and you start sweating at the dinner table.
These enchiladas look absolutely amazing. And, as always, you gave me a good morning laugh. What a great way to start the day – delicious food and a laugh. Thank you! Happy Friday!
So funny!!! I’m sure the recipe will be as good as the story behind it. I love how you added the photo of you on the floor and the natural blemish in the wood is priceless. Hey, it’s life! Can’t wait to try these. BTW, made your Green Curry Chicken and it was a hit with the family this week.
Glad you didn’t need to call the fire dept after all that HOT. I have had that eyeball feeling many times in the past few weeks with all the peppers Ive been boiling for hot pepper jelly. Love that shot of you on the floor…LOL
Laughing my butt off..this is too funny.
omg, I can’t stop laughing!! first of all, please tell me that’s what you run around in while you work because if so, we are twinners! okay, now I want some enchiladas.
Hilariously Hot Humor!
Those look suspiciously like Thai chilies :p
Do you think this would go over well with substituting chicken in for beef? You think I would need to throw in some liquid to avoid them getting dry?
Chicken would be fantastic! You could even just shred up a rotis and add the diced green chiles and the spices I had listed below for the beef. MUCH quicker. Okay I’m hungry again.
GIRL- you totally crack me up. And hey, I cook in my workout clothes too. Isn’t that normal??
I’ve totally done something like that before. Confused chili sauce in a recipe, thinking they meant something like sriacha. Made my dinner inedible!! But the enchiladas look like they turned out super – I want some!
I am so making these for dinner next week! Love this recipe and thanks for the laugh today!
HAAAAAAAA! Oh-mee-gosh… too frickin’ funny! Great post Bev… and even greater recipe! <3
Chiles de arbol can be a bitch sometimes. Always remember, the smaller the pepper the hotter its going to be. I say that, but I very rarely remember.
You crack me up, Bev. You really do.
Funnier the second time around……so seriously you….all of it, not even funny. No it’s funny. A lot of funny.
I’m glad I’m not the only one who coughs around peppers. The give off that narly gas that makes me about to die…….probably why I’m scared to cook with them, albeit rarely.
How many tries to get that pic of you on the floor??
I need to make mexican…..these look good. I make something a tad different with beef. I make beef/potato burritos that are delish.
I’m so glad you’re okay! Wow. I love enchiladas, so I probably go on the same quest you did. It just makes sense to me.
Ahahaha…you on the floor cracks me up. I like your outfit, too. And I’m such a wuss when it comes to heat, I probably would have died. Literally died.
This dish is fabulous but I think I enjoyed that photo of you on the floor. Are you okay?!!!
Going for a run and then making an awesome dinner like this is my kind of day!
Love these! Must make, asap.
Ha! This post totally cracked me up:-)
The enchiladas look pretty great too!
Ha! Too funny. Nothin’ wrong with a little canned sauce once in a while! Can’t wait to try the shredded beef!
Girrrrllll! This sounds heavenly!!!
Your post made me laugh – it’s always a great time when you set out to make something you are convinced is going to turn out just perfect and then try after try, it just doesn’t pan out. This happens to me quite a bit. I really like your recipe…the other day I saw a jar of enchilada sauce at Trader Joe’s and couldn’t decide if I wanted to get it or not…the prideful side of me said “meh, I’ll just make the sauce myself” but I still haven’t made it and now I wish I had one of those jars because your enchiladas look great! Hope you’re having a fun weekend!
The picture of you on the floor is a HIT!! You’re a scream! BTW, my husband eats them naked too. How a cheese-loving woman like me ended up with a cheese hater…I’ll never know!
I’m pretty sure this is the funniest blog post I’ve ever read! Love it! And I can’t wait to try the recipe, yum!
I just came across your blog and I’m glad I did! I love tasty new slow cooker recipes. This looks so easy and delicious. I’m definitely trying this soon!
wow its simply good. I really like the recipe.
browsing your other post dear. have fun always :p
Hahaha…sometimes the canned stuff is better than homemade! I love enchiladas, and these look…que bueno!
Making these for dinner tonight! So excited to try them!!
This could have happened to me!
This recipe sounds beyond delicious. Have to make this asap.
Bev, you are tooooooooo funnnnnny. Your a comedian and a great cook, what a fab combo. Love your website and enjoy making all those wonderfully delicious recipes. This dish was GREAT!
Mexican oregano…is there a substitute for this? Just regular?
Regular oregano works juuuuust fine!
Thank you so much for the wonderful recipe and the roar of laughter that came out of me while reading this. !!
I have to try your chile recipe! These flies keep buzzing me – I’ll show them! Thanks for the solution to my problem. Hopefully my table will soon be covered with blemishes.
Thanks for the laugh!
I love this recipe….haven’t even tried it yet! You had so much fun making it! However, you need to mention how many Coronas you had to go through after tasting the peppers!!! Like I say, “I often cook with wine, and sometimes I add it to the food!”
haha Can’t wait to try this recipe out! I’m going to try skirt steak instead (recommended by the grocer butcher).
I tried this tonight and it was a big hit in my house, thanks!!!
These were wonderful and will definitly make again. I also added a little shredded sharp cheddar cheese on top.
Funny!!! Been there, done that!! LOLOL!!!! I’d like to know what you did with the fire chili sauce? My husband would have loved it, I’m sure! He likes the extreme hot!! (maybe that’s why he married me! LOLOLOL!!!!)
I am making these for a baptism and will not have time to do the prep work in th e morning before serving. If I make the beef the day before can I heat up the tortillas, stuff them, cover with cheese and sauce and refrigerate over night?
These were by far the BEST enchiladas I have ever made! I made a double batch to take to a friend and her family and spiced ours up a bit–I had a couple of pan seared jalapeno peppers to the meet after shredding it. I also used less cheese and stuck to a light sprinkling of cotija cheese on top. I really love cheese, but am trying to cut back cals. I will definitely be eating this again…and again…and again!!!
Meat…not Meet!
Thank you for this recipe. I’m making it for the second time today, it is so delicious!
Oh my…LOL…I will be trying this soon minus the floor episode! I’ve had a similar experience while grinding my own chili peppers. Could hardly wait to sample the beautiful red stuff, but should have at least waited for the “dust” to settle before opening the processor lid! DO NOT BREATHE IN…