Enchiladas: Servings: 6-8 Prep Time: 30 min Overall Cook Time: 9 hours Crockpot Mexican Style Meat: 2-3 lb. of beef, pork, or chicken Salt & pepper 2 TBS olive oil 1 white onion, chopped 2 cans (4 oz each) diced green chiles 2 TBS chili powder 2 TBS cumin 2 TBS garlic powder 5 oz. Frank's Red Hot sauce 1/4 cup water | Enchiladas: 1 recipe Mexican Style Meat 2 cups Pepper Jack or Monterey Jack cheese 8-10 tortillas, medium sized 1 can (19 oz) Red Enchilada Sauce Frank's Red Hot Sauce, to taste |
2. Heat 2 TBS olive oil in large frying pan over medium-high heat. Once the oil is hot, place the meat in the frying pan and sear it quickly on all sides.
4. Cover & cook on low for 8 hours. Check occasionally to make sure there is always at least a small amount of liquid in the bottom of the crockpot and add more if needed.
6. Preheat your oven to 350 degrees. Shred any cheese you have if you need to. Personally, I mixed some pepper jack cheese in with some shredded Mexican Blend cheese.
8. Lay out a tortilla and spoon some of the Mexican Style Meat on. (Mrs. Happy Homemaker says to use burrito-size tortillas, but I've found that they end up being a little too big, and the meat to tortilla ratio is a little off, so I use medium-size ones. Don't get too small though or you'll have a hard time getting them to stay wrapped) Then add some shredded cheese to your liking. Roll like a burrito and place in the baking dish, seam side down. Repeat until all the tortillas are used or you run out of space in your baking dish. I fit 8.