Beef Enchiladas

Sauce: 

1 15 oz. can hormel chili with beans

1 can kidney beans, rinsed and drained, ground in food processor

2 10-oz. cans red enchilada sauce

1/2 teaspoon dried basil

1/2 teaspoon chili powder

1/2 tsp dried oregano

Mix all ingredients together in a saucepan. Simmer on low heat for 30 minutes.

Filling: 

2 lb. chuck beef roast

1 10-oz can red enchilada sauce

1 tablespoon taco seasoning

8 flour tortillas

2 cups grated cheddar cheese

Cook beef roast in the crockpot or instant pot with 2 cups of beef broth until very tender and shreds easily. Crockpot takes about 6-8 hours on low, or 4-5 hours on high. Instant pot takes about 1 ½ hours on high pressure. Drain liquid.

Preheat oven to 350 degrees.

To the meat, add enchilada sauce and taco seasoning to cooked, shredded beef.

Divide beef mixture evenly onto tortillas. Sprinkle cheese over the beef mixture; roll up tortillas.

Place seam side down in a 9×13 baking dish. Pour the sauce over the top. Sprinkle with additional cheese, and bake for 30 minutes uncovered.

Serve warm with tortilla chips!