Usually, I use leftover roast beef for this. However, today I’m committing the whole cut- whatever I DON’T use, i’ll freeze and use later on.

1 bottom round rump roast (approx. 2-3 lbs)
1 packet taco seasoning
3/4 of a can of diced green chiles
2 c. low sodium/fat beef stock
3/4 one small yellow onion, diced finely or grated
1 can enchilada sauce
1 package shredded cheese, Mexican blend
1 package corn tortillas
1 can black beans, drained and rinsed
optional:
shredded lettuce
tomato
sour cream
salsa

Mix seasoning and stock in crockpot before placing roast in and then chilies. Leave in crockpot for 8 hours. Dice yellow onion and put into crockpot about 4 hours later. Also flip your roast over in the crockpot.

At 8 hours, remove beef from crockpot. Preheat oven to 350.

Shred beef with a fork, pulling off any fatty sections remaining. Strain out all chilies and onion from the crockpot and add to beef with approximately 1 c. of broth to meat to keep moist (amount may vary) and the can of black beans, then mix thoroughly to distribute. Wet a few paper towels and wrap then microwave the corn tortillas for about 20 seconds to get them flexible for rolling (time may vary depending on your microwave).

Coat the bottom of a 9×12 glass baking dish with enchilada sauce.

Begin by spooning your beef mixture into your corn tortillas and rolling them, then placing them into the baking dish, packing them tightly to keep them from unrolling. Liberally pour the enchilada sauce all over the rolled enchiladas and then cover with cheese.

Spray a piece of aluminum foil generously with nonstick spray. Cover the enchiladas with the foil and bake in the oven for 25 minutes or until cheese is bubbly and the enchiladas are steaming.

To serve, arrange lettuce on plate, place enchiladas on top and dot with sour cream and salsa if desired.

Yum, I’m drooling already and it’s only 8am.