Barbacoa Enchiladas

Ingredients

1 1/2
lb beef roast
1 1/2
tablespoons Old El Paso� hot & spicy taco seasoning mix
1
can (4.5 oz) Old El Paso� Chopped Green Chiles
1
to 2 cups water or stock
8
whole grain flour tortillas
1/2
red bell pepper, diced
1
can (19 oz) Old El Paso� Enchilada Sauce Mild
2
cups shredded pepper jack cheese
5
cilantro sprigs, for garnish
1
small plum tomato, chopped for garnish

Steps

  • 1
    Place the beef roast, taco seasoning, chiles and about a cup of water in a large pot. Cook on medium-low for about 3 hours. Keep turning the meat every 30 minutes or so and checking to see if it needs more liquid. Add more if needed.
  • 2
    Remove the beef from the pot and shred with two forks. Place back into the pot and keep on low until you're ready to assemble the enchiladas.
  • 3
    Preheat oven to 350�F. Pour about 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish. Move the dish around to coat the bottom. Evenly divide the beef among the 8 tortillas. Sprinkle with the diced bell pepper. Roll each enchilada up and place in the dish, seam-side down. Pour the remaining enchilada sauce over the enchiladas.
  • 4
    Sprinkle with cheese. Slide into the oven for 30 minutes, or until the cheese is browned and bubbly. If you need to broil it at the last minute, that's fine.
  • 5
    Serve enchiladas garnished with chopped tomatoes and cilantro sprigs.

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