Barbacoa Enchiladas

Ingredients

1 1/2

lb beef roast

1 1/2

tablespoons Old El Paso™ hot & spicy taco seasoning mix

1

can (4.5 oz) Old El Paso™ Chopped Green Chiles

1

to 2 cups water or stock

8

whole grain flour tortillas

1/2

red bell pepper, diced

1

can (19 oz) Old El Paso™ Enchilada Sauce Mild

2

cups shredded pepper jack cheese

5

cilantro sprigs, for garnish

1

small plum tomato, chopped for garnish

Steps

• 1

  Place the beef roast, taco seasoning, chiles and about a cup of water in a large pot. Cook on medium-low for about 3 hours. Keep turning the meat every 30 minutes or so and checking to see if it needs more liquid. Add more if needed.
• 2

  Remove the beef from the pot and shred with two forks. Place back into the pot and keep on low until you're ready to assemble the enchiladas.
• 3

  Preheat oven to 350°F. Pour about 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish. Move the dish around to coat the bottom. Evenly divide the beef among the 8 tortillas. Sprinkle with the diced bell pepper. Roll each enchilada up and place in the dish, seam-side down. Pour the remaining enchilada sauce over the enchiladas.
• 4

  Sprinkle with cheese. Slide into the oven for 30 minutes, or until the cheese is browned and bubbly. If you need to broil it at the last minute, that's fine.
• 5

  Serve enchiladas garnished with chopped tomatoes and cilantro sprigs.