Description
A delicious and easy recipe for Slow Cooker Shredded Beef Enchiladas, perfect for a hearty meal.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup beef broth
- 1 cup canned diced tomatoes
- 1 can (10 ounces) red enchilada sauce
- 8 large flour tortillas (10-inch)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
- Sear the roast for about 4-5 minutes on each side until browned.
- Transfer the roast to a slow cooker and add beef broth and diced tomatoes.
- Cover and cook on low for 8 hours or on high for 4 hours until fork-tender.
- Shred the beef using two forks and return it to the slow cooker, mixing it with the juices.
- Preheat the oven to 350°F.
- Spread a thin layer of enchilada sauce in a 9×13-inch baking dish.
- Fill each tortilla with about 1/3 cup of the shredded beef mixture and a sprinkle of cheese, then roll tightly and place seam-side down in the dish.
- Pour remaining enchilada sauce over the tortillas and sprinkle with remaining cheese.
- Bake for 20-25 minutes until cheese is melted and bubbling.
- Allow to cool for a few minutes before serving, topping with sour cream and cilantro.
Notes
- For a spicier version, add more chili powder or diced jalapeños.
- Can substitute beef chuck roast with another cut of beef suitable for slow cooking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooker and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg