Slow Cooker Shredded Beef Enchiladas
Description
Let the slow cooker do most of the work for this tasty, comforting dinner. It's made with a chuck roast and a simple homemade sauce, 2 different cheeses, flour tortillas and beef broth. Serve it with a side of refried beans or Mexican rice, if desired.
Ingredients
2 lb. chuck roast
salt and pepper
2 c. low-sodium beef stock/broth
2 T. apple cider vinegar
1 c. salsa
1 t. ground cumin
1 t. chili powder
1 t. onion powder
1 t. garlic powder
2 T. cornstarch mixed with 2 T. water to make a "slurry"
10- 12 large flour tortillas
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
Directions
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Season roast on all sides with salt and pepper; place in the bottom of the slow cooker.
Whisk together beef stock/broth, vinegar, salsa, cumin, chili powder, onion powder and garlic powder. Pour over roast. Cover; cook on Low for 8 hours or until beef is tender and shreds easily.
Place roast on a large plate/platter; shred.
Pour remaining broth from the slow cooker into a saucepan; warm on medium heat. Slowly whisk in cornstarch slurry; cook for a few minutes until sauce begins to thicken; taste; add additional salt and pepper, or other seasonings, as desired.
Preheat oven to 350 degrees.
Pour 1/2 c. of sauce over the beef; toss.
Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up; place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese.
Bake for 30 minutes, until bubbly.
12 servings.
*You may want to flip the roast half way through cooking or perhaps cut it in half before placing in the slow cooker.