Description
Delicious and easy-to-make shredded beef enchiladas cooked to perfection in a slow cooker. These enchiladas are filled with tender, flavorful shredded beef, wrapped in tortillas, smothered in enchilada sauce, and topped with melted cheese.
Ingredients
Scale
For the Shredded Beef:
- 2 1/2 pound chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
For the Enchiladas:
- 15 oz jar of red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cups Mexican Blend cheese
Instructions
- Make Shredded Beef – Add broth and chuck roast to a slow cooker. Sprinkle spices over the meat. Cook on low for 6 hours.
- Remove the chuck roast from the slow cooker and shred it with two forks.
- Make Enchiladas – Preheat oven to 350F. Spread ½ cup of the enchilada sauce on the bottom of a 9 x 13 casserole dish. Add shredded beef and 2 tablespoons of shredded cheese down the center of a tortilla. Roll it up and place it seam-side down in the dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted. Let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: shredded beef enchiladas, slow cooker recipe, Mexican cuisine, easy dinner
