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1
FOR BEEF
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2
Heat olive oil in a large skilled. Mix chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Rub spice mixture all over roast.
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3
Sear roast in the olive oil on all sides. Remove roast and place in crockpot.
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4
Saute green chiles and jalapeno for 1-2 minutes. Add beef broth and deglaze pan.
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5
Pour beef broth mixture over roast. Add beer. Cover and cook on low setting, 8-10 hours or until meat shreds easily.
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6
Remove roast from crock pot, trim fat, and shred. Refridgerate beef broth until fat floats to top. Skim fat, then add remaining beef broth mixture to shredded beef.
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7
FOR ENCHILADAS
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8
Preheat oven to 375 degrees. In a skillet, blend enchilada sauce with sour cream; heat until simmering. Remove from stove. Dip tortillas, one at a time, in sauce mixture. Set aside and let stand to soften.
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9
Add olive oil to a skillet over medium heat, add onions and saute until golden brown. Add garlic and cook for 1-2 min. Add black beans to onion mixture. Salt to taste, then set aside.
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10
Lightly grease 9x13 casserole dish. Line bottom of pan with 6 tortillas. Layer 3 cups shredded beef mixture over tortillas. Pour black bean mixture over beef. Sprinkle 1.5 cups cheese over beans. Layer 6 remaining tortillas over top. Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Bake, uncovered, 20-25 minutes.
