0 from 18 votes
Slow Cooker Shredded Beef Enchiladas
Slow Cooker Shredded Beef Enchiladas Recipe comes together with very little work but amazing taste. The crock pot does all of the work.
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
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 (7 inch tortillas)
- 1 cup cheddar cheese (shredded)
- 1 cup Monterrey Jack cheese (shredded)
- fresh cilantro (chopped)
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!
Cup of Yum
Notes
- Refrigerate the leftovers in an airtight container for up to 5-7 days.
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.