- 1 1/2 pounds beef roast
- 1 1/2 tablespoons Old El Paso hot and spicy taco seasoning
- 1 (4.5 oz) can Old El Paso diced chiles
- 1 to 2 cups water or stock
- 8 whole grain flour tortillas
- 1/2 red bell pepper, diced
- 1 (19 oz) can Old El Paso mild enchilada sauce
- 2 cups shredded pepper jack cheese
- 5 cilantro sprigs, for garnish
- 1 small plum tomato, chopped for garnish
- 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.
- 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.
- Preheat oven to 350 F.
- Pour about 1/2 cup of the enchilada sauce in the bottom of a 9x13 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.
- 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.
- Serve enchiladas garnished with chopped tomatoes and cilantro sprigs.
