Slow Cooker Shredded Beef Enchiladas

Name: Slow Cooker Shredded Beef Enchiladas
Prep time: 15 min
Cook time: 8 h 10 min
Total time: 8 h 25 min
Yield: 6 serving
Ingredients: 2 pounds chuck roast; 1 teaspoon salt; 1 teaspoon pepper; 1 teaspoon cumin; 2 teaspoon chili powder; 1 teaspoon minced garlic; 1 cup salsa; 2 cups beef broth; 1/4 cup apple cider vinegar; 2 tablespoon cornstarch; 2 tablespoon water; 10 corn tortillas; 1 cup cheddar cheese; 1 cup Monterrey Jack cheese; fresh cilantro

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 25 mins
Servings
6
Calories
549 kcal
Course
Main Course
Cuisine
Mexican

Slow Cooker Shredded Beef Enchiladas

Uma Boyd

Report

Slow Cooker Shredded Beef Enchiladas Recipe comes together with very little work but amazing taste. The crock pot does all of the work.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 pounds chuck roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
2 teaspoon chili powder
1 teaspoon minced garlic
1 cup salsa
2 cups beef broth
1/4 cup apple cider vinegar
2 tablespoon cornstarch
2 tablespoon water
10 corn tortillas (7 inch tortillas)
1 cup cheddar cheese (shredded)
1 cup Monterrey Jack cheese (shredded)
fresh cilantro (chopped)

Add to Shopping List

Instructions

Place the roast in a 6 quart slow cooker. Season the roast with salt, pepper, cumin, chili powder, and minced garlic. Add the salsa, beef broth and apple cider vinegar to the slow cooker.
Cover and cook on low for 8-10 hours or on high for 4-5 hours or until beef shreds easily.
Remove the roast to a large plate and shred.
Remove one cup of the liquid from the crock pot and place it in a saucepan. Stir the meat back into the remaining sauce in the crock pot.
Heat the sauce in the saucepan over medium heat. In a small bowl whisk together the water and the cornstarch until combined. Whisk this mixture into the saucepan and heat until the sauce thickens.
Meanwhile, heat up the corn tortillas until soft. Mix both of the shredded cheeses together in a small bowl and preheat the oven to 350 degrees F.
Spread some of the sauce onto the bottom of a 9X13 baking pan. Spoon desired amount of beef in each tortilla. Sprinkle with a small amount of shredded cheese. Roll and place (seam down) in a 9X13 baking pan.
Spoon the remaining sauce from the saucepan over the enchiladas. Top with the remaining shredded cheese.
Bake at 350 degrees for 15-20 minutes until heated through.
Let the enchiladas rest for 5-10 minutes. Top with the fresh chopped cilantro. Serve warm and enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5-7 days.

Nutrition Information

Show Details

Calories 549kcal (27%) Carbohydrates 26g (9%) Protein 42g (84%) Fat 31g (48%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 140mg (47%) Sodium 1360mg (57%) Potassium 800mg (23%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 766IU (15%) Vitamin C 1mg (1%) Calcium 360mg (36%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 549 kcal

% Daily Value*

Calories	549kcal	27%
Carbohydrates	26g	9%
Protein	42g	84%
Fat	31g	48%
Saturated Fat	15g	75%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	140mg	47%
Sodium	1360mg	57%
Potassium	800mg	17%
Fiber	4g	16%
Sugar	2g	4%
Vitamin A	766IU	15%
Vitamin C	1mg	1%
Calcium	360mg	36%
Iron	5mg	28%