Shredded Beef Enchiladas with Green Enchilada Sauce
A dish that is absolutely worth the work. You won’t be disappointed!
- 1 lb Tomatillos
- 1 Jalapeno
- 1 Garlic Clove
- 1/4 Cup Diced Red Onion
- 1 tsp Sea Salt
- 1 Cup Cilantro
- 1/2 Cup Sour Cream
- 4 oz Cream Cheese
- 2 Cups Mozzarella Cheese
- 2 Cups Cooked Shredded Beef
- 6 Tortillas
Combine tomatillos, jalapeno, garlic, red onion, salt, cilantro in a blender or food processor. Pulse
several times until it gets to your desired consistency.
In a separate bowl, combine the sour cream and cream cheese. Whip until it gets really smooth and creamy. You may want to use a hand mixer. Stir the cream cheese/sour cream mixture into the tomatillo mixture.
Add 1 cup of the tomatillo/cream cheese mixture to the shredded meat. Add in 1 cup of the cheese and stir it in.
Scoop the mixture evenly into the middle of 6 tortillas. It will be about 1/2 cup of the mixture in each of the tortillas. Roll up the tortillas and place them in the bottom of a slow cooker. Pour rest of the tomatillo/cream cheese mixture evenly over the top of the rolled up tortillas. Sprinkle the remaining 1 cup of cheese over the top.
Bake in the slow cooker on LOW for about 2-3 hours or on HIGH for 1-2 hours.