"Enchiladas"

Thankfully, we finally got unpacked enough that I could cook dinner last night in our new house! I was so excited, because I haven't been able to cook at all in so long, and that is how I relax. I was really excited about this particular dinner, because I LOVE anything mexican, and my husband does not. However, he actually requested this, so it was at the top of my menu for the week. A couple of months ago, I tried a recipe that everyone was raving about on the nest. Annie's "Benchilada's" were SO good. My husband loved them, but he asked if I would make them again using shredded beef. I was a little skeptical about mixing shredded beef, sour cream and ranch dressing, but the outcome was GREAT!! I still absolutely love the chicken version, so I will probably rotate between the two, but this is definitely going into our normal rotation!

My take on "Benchilada's"!

Ingredients:
1 chuck roast (any roast that shreds easily will work)
2 cans of beef broth
1 onion, sliced
taco seasoning
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (you can use small or large. I used the burrito size, and it made 5)
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Directions:
I put my roast in the crockpot in the morning before work. I added 2 cans of beef broth, 1 medium onion and a little bit of taco seasoning. I cooked it on low for 10 hrs. It was perfect by the time I got home from work. When I got home, I took the meat and onions out of the crockpot and placed it into a colander in the sink so all of the juice could drain.

While the beef is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In another, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred the beef and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan . Take one tortilla and top with about 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients .
Bake in preheated oven about 30 minutes or so. Allow to cool a few minutes before serving.