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Preparation time: 20 minutes
Cooking time: 9 hours
Servings: 4
Ingredients:
1 lb. beef stew meat, cubed & trimmed of fat
1 (10-oz.) canned of red enchilada sauce
2 cups shredded cheese
9 corn tortillas
1 (4-oz.) canned fire-roasted chopped green chiles, drained
¼ cup diced cilantro
1 (3.8-oz.) canned sliced black olives, drained
Directions:
1. Pour the stew meat and enchilada sauce into a 6 qt slow cooker then cook on low heat setting for 8 hours.
2. Crush the stew meat with the back of a fork until shredded. Pour the meat and sauce into a medium-sized bowl then set aside.
3. In a separate medium-sized bowl, mix the shredded cheese, olives, green chilies and cilantro together.
4. Now assemble the enchilada stack.
5. On the bottom of the slow cooker, place ½ cup of the reserved sauce and meat on it.
6. Add the tortilla then followed with ¼ cup of sauce and meat.
7. Add ¼ cup of the cheese mixture then followed with another tortilla.
8. Continue with the layers until all the 9 tortillas are exhausted.
9. Cover the slow cooker then cook on high heat setting for another 1 hour.
10. Serve and enjoy!
