Thursday, April 21, 2016

Recipe of the week

3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Enchilada sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast cook roast overnight in crock pot with some chopped onions and 2 cans of organic Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet on LOW overnight.

 In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.

Warm sauce and add heavy whipping cream.

Assemble Enchiladas to preference:Lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then roll them up. You could also layer the olives, beans, and rice here too. Place in disposable pans.  Sprinkle with Mozzarella and/or Mexican Cheese! 

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