Bearchiladas

Bearchiladas

I've just sort of played around with making enchiladas over the years and finally fine tuned this recipe into a great meal.  They're so good I can't call 'em enchiladas, so they're BEARchiladas.  Hope you enjoy 'em!

1 – 3 lb. Beef chuck or rump roast

1 can (15 oz) beef broth

½ cup water

2 tblsp – chili powder

3 tblsp – ground cumin

2 tblsp – garlic powder

2 – 4 oz cans of green chiles chopped

1 medium white or yellow onion - chopped

1 -16 oz jar red Enchilada Sauce (Old El Paso or equivalent)

2 cups shredded Mexican (or Co-Jack) Cheese

2 large or 3 medium eggs

10 to 12 tortillas (taco size)

toothpicks (optional – but I use ‘em)

Step 1 – Pour one can beef broth into crock-pot. Place beef chuck roast in crock-pot and put on low. Cover beef roast with 2 tblsp garlic powder and 2 tblsp ground cumin. Cover crock pot and cook on low for 8 hours.

Step 2 – After beef is thoroughly cooked, pull apart beef in crock pot. Beef should fall apart easily. Transfer shredded beef to stove top pan. Add ¼ cup water and 1 tblsp of garlic powder, 1 tblsp of cumin, 2 tblsp of chili powder, 8 oz of green chiles and the chopped onion with the beef. Let simmer for about an hour, stirring occasionally.

Step 3 – Pre-heat oven to 350 degrees. Crack open the eggs in a bowl and mix up. Pour the egg mixture on a full-sized dinner plate, being careful not to spill over the edge. In a 9” X 13” greased baking dish 2 inches deep, pour half of the enchilada sauce in the bottom of the dish and spread with a spoon. In a low-heated, non-greased frying pan - heat a tortilla on both sides approximately 20 to 30 seconds. Take the heated tortilla shell and dip both sides in the egg mixture. Let excess egg batter drip back on to the plate. Place battered tortilla on another large plate and add the beef mixture (size depends on how much beef you put in). Fold over, close with a toothpick, if necessary, and place in baking dish. Repeat until baking dish is full.

Pour remaining enchilada sauce on top of enchiladas, spreading sauce across the top with a spoon. Spread 2 cups of Mexican cheese on top of the Bearchilada’s. Heat in oven for 25 to 30 minutes or until cheese is bubbly. Let sit for about 10 minutes before eating.