Sweet Lamb Enchiladas

Ingredients

• Servings: 10
• 1 (3 pound) boneless lamb loin roast
• water as needed
• 1 pinch garlic salt
• ground black pepper to taste
• 2 (14 ounce) cans green enchilada sauce, divided
• 1/2 cup brown sugar
• 1 (15 ounce) package flour tortillas
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/4 cup chopped cilantro, or to taste
• 1/2 cup shredded monterey jack cheese

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 25 mins

Ready Time: 4 hrs 50 mins


• place lamb in a slow cooker with enough water to cover bottom by 2 inches. season lamb with garlic salt and pepper.
• cook on high for 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• transfer lamb to a bowl and shred meat with 2 forks. mix 1 can enchilada sauce and brown sugar into lamb. pour half the remaining can of sauce into a 9x13-inch baking dish.
• spread about 1/4 cup lamb mixture down the center of each tortilla; top with black beans and cilantro. roll tortillas around filling and arrange in prepared baking dish, seam sides down. pour remaining half can enchilada sauce over tortillas and cover with monterey jack cheese. cover baking dish with aluminum foil.
• bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.