Slow Cooker Shredded Beef Enchiladas
Recipes Beef Main Dish Meal ideas Mexican Slow Cooker
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.