Shredded Beef and Avocado Enchiladas

These are the best enchiladas I've made yet. I have to admit that I'm not a HUGE fan of spicy food. This had just engouh kick that my husband loved it, and that I could enjoy all the flavors without burning my face off.

These take some time. So make sure you give yourself a good 4-5 hours before you need to eat!

Ingredients:

For Beef:

1 1/2 lb chuck pot roast

1/2 cup water

2 tbs chili powder

1 tbs cumin

2 1/2 cups beef broth

3 tbs red wine vinegar

For Sauce

2 cups medium salsa (also used a pineapple chipotle salsa YUM!)

6 oz cream cheese

1 cup sliced green onions

1/2 cup sliced black olives

1 can black beans, rinsed

2 whole diced avocado

Whole Wheat Totillas

Shredded Cheddar cheese

Sour cream

Put roast in pan pour water in pan, and cover with tight fitting lid. Simmer for 30 min. Then brown all sides of roast in pan until water is evaporated.

Add beef broth, cumin, chili powder, and red wine vinegar, cover and let simmer for 2 hours or until the beef pull apart EASILY. If you don't wait until it is very tender your beef will be tough.

{You could also do this meat in the morning and leave it in the crock pot on low and then shred when you get home!}

Shred beef with your fingers or with two forks. And add shredded beef back into pan with the extra sauce.

Add salsa, cream cheese, green onion, olives, black beans to pan. Simmer for 10 min.

Layer your salsa mixture, beef, and avocado onto a whole wheat tortilla. I was able to get about 7-8 large enchiladas filled with the mixture.

Fold tortillas and lay in a 9x13 pan.

Cover with aluminum foil and bake at 350 for 30 min.

Remove from oven and cover with as much cheddar cheese as you'd like…(I like a LOT).

Pop back in over for about 5 min or until cheese is melted.

Serve with sour cream.

Delicious!!!

And while this might not be the most healthy of recipes…it's worth the splurge!