Typically when I make enchiladas I use shredded chicken or ground beef. Last week, however, I wanted to do something with shredded beef so I did a little experimenting and a little adapting, busted out the crock pot and came up with this recipe. It was a big hit (and the extra filling made some darn fine nachos the next day).

Shredded Beef Enchiladas

• 3-4 lb roast
• 2 jars of salsa
• 1 can of corn
• 8 tortillas
• 1 bag of shredded cheese

1. Put roast in crock pot and cover with salsa. Cook on low heat for 7-8 hours.
2. Shred beef and place back in the crock pot with the salsa & juices, add the can of corn (drained) and let cook for 15 minutes to combine and soak up more juice.
3. Assemble your enchiladas by adding a scoop of the meat/corn mixture to a tortilla with a bit of shredded cheese. Roll and place, seam side down, in a 9x13 pan sprayed with cooking spray
4. Top with sauce (see below) and more cheese. Bake at 350 for 30 minutes.

Enchilada Sauce

adapted from Emeril Lagasse's Easy Enchilada Sauce

• 2 TB butter
• 2 TB flour
• 2 TB chili powder
• 3 cups chicken broth
• 12 oz can of tomato paste
• 1 tsp oregano
• 1 tsp cumin

1. In a medium sauce pan, melt the butter, add the flour and make a light roux - just cook it for a minute or two.
2. Add chili powder, oregano & cumin and cook for 30 seconds. Add tomato paste and stock. Stir to combine and bring to a boil. Reduce heat to low and simmer for 10 minutes. The sauce will get quite thick, you can add more broth if you'd like it a bit thinner.