Make the Shredded Beef

1. Coat the beef roast in the taco seasonings and place into the slow cooker
2. Pour the salsa on top of the roast.
3. Slow cook the beef on High for about 6 hours.
4. Once Beef has cooked for 6 hours pull the meat apart using two forks. Since the meat has been cooking a while it should be tender enough to come apart easily. (If you have a stand mixer you can shred the meat by setting the mixer to it’s lowest setting using the paddle attachment. Watch carefully not to over mix though.)
5. Now add the chopped onions and corn to the slow cooker and mix everything together.
6. Cook in the slow cooker for an additional 1-2 hours.
7. This makes a huge amount of meat for enchiladas – enough for 12! This stores very well in the freezer if you’re only making a few enchiladas.

For the Enchiladas

1. In a large rectangular baking dish (9″ will fit 8 enchiladas) mix 1 1/3 cup of sour cream with 2 tbsps of enchilada sauce. Mix this together well and spread evenly on the bottom of the dish.
2. One at a time take a tortilla and spoon some of the meat in a lengthwise position and layer on top of that some salsa and then some cheese. I don’t measure this out exactly but keep try to distribute the ingredients evenly between each tortilla.
3. Fold up each end of the tortilla and then roll it up so that the contents are inside.
4. Place each rolled up enchilada into the baking dish on top of the sour cream mixture with the seam sides down.
5. Once the enchilada’s have been arranged into the baking dish, pour the 2 cups of enchilada sauce over top. Make sure that the sauce is on each enchilada.
6. Top this with some shredded cheese, green onions and black olives.
7. Place into the oven uncovered and bake for about 15-20 minutes at 375°F. The cheese on top should be melted.
8. The enchiladas are awesome when paired with spanish rice.