The Day Before:
In a slow cooker add
1 beef roast ( I bought a shredded beef roast at our local Mexican market)
1 can of Sliced Jalapenos
1/2 cup of beef broth
Set slow cooker on low and let cook for 12 hours. When time is up turn off and let cool. Drain slow cooker and shred beef. Place in fridge till ready to use.
Make a batch of chile verde https://crumbsinmymustachio.wordpress.com/2012/12/Chile-Verde/
You can also use a can of Green enchilada sauce if you like. 🙂
In a 13×9 pan place a little bit of your sauce to coat the bottom.
In a sauce pan place
Shredded beef and warm till heated through.
To the warm shredded beef add
1/2 cup sour cream
1/2 to 3/4 cup shredded cheese
Stir till combined and remove from heat. Set aside.
In another pan place the rest of your sauce and heat to almost a boil. Dip Corn tortillas in sauce one at a time, filling and rolling then placing in prepared pan as you go.
1/2 to 3/4 shredded Jack cheese
1 can sliced olives
4 green onions diced
sprinkle cheese, olives and green onions on top of enchiladas
Preheat oven to 400 degrees. Bake at 400 for 20-25 minutes uncovered until bubbling and cheese is mellted.