Ingredients:
2lbs beef stew meat cubes
10 oz. can red enchilada sauce
10 oz. can diced tomatoes
16 oz. jar medium salsa (I used organic chipotle & lime)
4 oz. jar green chiles
3 garlic cloves, minced
1 medium yellow onion, diced
1 tsp. chili powder
1 tsp cumin
12 soft corn tortillas, cut into strips
2 cups shredded Colby jack cheese, divided
1 cup shredded Mexican blend cheese
1 cup cherry tomatoes, cut in half (optional)
Directions:
1. Add the beef to the slow cooker. Add the enchilada sauce, diced tomatoes, salsa, green chiles, garlic, onion, chili powder and cumin. Stir.
2. Cover and cook on low for 8 hours.
3. When the cooking time is done; add the corn tortilla strips, along with 1 cup of the cheese. Stir and flatten out with a spatula. Sprinkle over remaining cheese.
4. Add the lid back on the slow cooker and continue cooking for 30 more minutes on high. Sprinkle with the tomatoes. (if desired)
