Slow Cooker Shredded Beef Enchiladas
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 10 mins
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Total Time
8 hrs 25 mins
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Servings
6
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Calories
549 kcal
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Shredded Beef Enchiladas
Description
This recipe starts by seasoning a chuck roast with salt, pepper, cumin, chili powder, and garlic, then cooking it in a slow cooker with salsa, beef broth, and apple cider vinegar for several hours until the meat is easily shredded. Part of the cooking liquid is then removed and thickened on the stovetop with a cornstarch slurry to make a richer sauce. The shredded beef is added back to the remaining sauce in the slow cooker. Corn tortillas are warmed to soften, filled with beef and cheese, then rolled and assembled in a baking dish coated with sauce. The dish is baked to melt the cheese and blend flavors. Garnishing with fresh cilantro adds a fresh contrast.
The enchiladas provide a hearty and savory main dish with tender, well-seasoned beef and a smooth, lightly thickened sauce. The slow cooker method ensures the beef is tender and infused with spice. They work well as a comforting dinner and allow flexible preparation times. Leftovers can be refrigerated for up to one week in airtight containers to maintain freshness.
Ingredients
- 2 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1 teaspoon garlic minced
- 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 Monterey jack cheese shredded
- cilantro chopped, fresh
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
- Store leftovers in an airtight container in the refrigerator for 5-7 days to keep the beef enchiladas fresh.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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