Ingredients
2lbscubed chuck roast,or stewing beef
1tbspolive oil
1large onion,chopped
1poblano pepper,chopped
2clovesgarlic,minced
1jalapeno,chopped
19ozenchilada sauce,(1 can) or homemade sauce
1canrefried beans
8flour tortillas,(12-inch)
2cupsmonterey jack cheese
sour cream
tomatoes,chopped
cilantro
Preparation
In a large pan brown beef cubes with oil. Place in crockpot with onion, poblano pepper, jalapeno, and garlic and cover with enchilada sauce. Cook on High for 4 hours or Low for 7 to 8 hours.
Once beef is fork tender, remove from slow cooker with a fork and shred.
Preheat oven to 400 degrees F and remove all onions and peppers from the sauce and add about ½ cup to the beef, just until moistened. Meanwhile, heat refried beans on the stovetop or in the microwave.
Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas.
Place the wrapped tortillas seam side down in a 9×13-inch pan. Top with sauce from slow cooker and cheese. Bake for 10 to 15 minutes or until hot and cheese is melted.
Serve with desired toppings. Enjoy!
