This recipe is two parts. The first part is a wonderful slow cooker recipe I found on noblepig.com. The beef tastes smoky and is light. It is great for tacos or along side a good helping of Mexican rice, which can be found on my blog. But I had a ton leftover and wanted a tasty way to create something new. After throwing ideas out there and discussing various options with my husband and trial and error, my beef Chile Colorado enchiladas came about. I hope you enjoy them!

Part 1: (beef Chile Colorado)

3-10 oz cans Las Palmas Red Chile Colorado Sauce
3 bouillon cubes, beef flavor
2 tbsp chili powder
1 tbsp cumin
1 tbsp oregano
2 tsp onion powder
1 tsp garlic
1 tsp salt
1 tsp black pepper
5 lb beef chuck roast, trimmed

In a large slow cooker, add all the ingredients, topped with the chuck  roast. Cover and cook on low for about 7 hours. Remove the meat and shred. Add the meat back to the sauce until ready to use.

Part 2: (beef Chile Colorado enchiladas)

2-1/2 lbs beef Chile Colorado meat with sauce
1 pkg corn flour blend tortillas (I feel like they are more substantial than flour, but flour work too.)
2 c Monterrey jack cheese, shredded
1 oz cotija cheese, crumbled

Preheat the oven to 400. Have a 9×13” oven safe casserole dish on hand to place the enchiladas when rolled. Place about 1 c of sauce on the bottom of the casserole dish to help keep the enchiladas from sticking to the bottom.

To roll the enchiladas, dip each tortilla, one at a time into the sauce, coating both sides. Place a heaping spoonful of the beef, about 1/8c, and roll up the tortilla. Place the rolled tortilla into the prepared casserole dish. Repeat the process with all of the tortillas. Top the rolled tortillas with more sauce and spread an even layer of the Monterrey jack cheese as well.

Cover the enchiladas tightly with foil and place in the preheated oven for about 40 minutes*. Remove from oven and allow to rest for about 10 minutes. Sprinkle the cotija cheese over the top and serve.

Happy cooking!

*as a note, I heated my enchiladas for 40 minutes because I used cold leftovers. If you are planning to cook the beef and make enchiladas in the same day, decrease the cook time to about 20 minutes.