Over 15g of Protein
Spray 4 to 5-quart slow cooker with cooking spray. Place roast in slow cooker, cutting to fit and overlapping pieces if necessary. Top with cumin, salt, onion, garlic and taco sauce. Cover; cook on Low heat setting 6 to 8 hours or until fork tender. Remove to cutting board. Remove any fat. With 2 forks, shred meat. For easier eating, cut long shreds with kitchen scissors or large knife. Return to slow cooker; stir to coat with sauce.
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Pour 1/4 cup of the enchilada sauce in bottom of dish. With slotted spoon, divide meat mixture among tortillas, about 1/2 cup each. Roll up and place in dish. Pour remaining enchilada sauce over the top. Sprinkle with cheeses. Bake 25 to 30 minutes or until thoroughly heated, tortillas are golden brown and cheese is melted.
Meanwhile, in heavy (preferably cast iron) skillet, cook corn over medium-high heat 3 to 4 minutes or until lightly browned, stirring once or twice. Remove to medium bowl. Stir in black beans, cilantro, onion, lime juice, salt and pepper.
Serve enchiladas topped with black bean salsa on the side.
Tips: You can substitute 3 pounds of beef brisket or arm roast for the chuck roast. The cooking time might be slightly longer for these cuts of meat.
If your family prefers ground meat in enchiladas, cook 2 1/2 to 3 pounds of ground beef in a 12-inch skillet with the garlic and onion. Moisten with a little taco sauce. Substitute for the slow-cooked beef chuck.
When fresh sweet corn is in season, grill 4 ears of fresh corn until browned. Cool slightly and cut from the cob. Substitute the fresh corn for the frozen corn in the salsa.
Servings Suggestion: top each enchilada with a dollop of sour cream.
Serving Size: about 12oz each
Nutritional Information Per Serving:
Calories 730, Total Fat 36g (Saturated Fat 15g, Trans Fat 0g), Cholesterol 210mg, Sodium 1430mg, Carb 41g, Fiber 5g, Total Sugar 4g, Protein 59g, Vitamin D 15%, Calcium 30%, Iron 35%, Potassium 0%
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.