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Silvia

Slow Cooker Shredded Beef Enchiladas: Easy and Delicious!

A delicious and easy recipe for Slow Cooker Shredded Beef Enchiladas, perfect for a hearty meal.
Print Recipe
Prep Time 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
  3. Sear the roast for about 4-5 minutes on each side until browned.
  4. Transfer the roast to a slow cooker and add beef broth and diced tomatoes.
  5. Cover and cook on low for 8 hours or on high for 4 hours until fork-tender.
  6. Shred the beef using two forks and return it to the slow cooker, mixing it with the juices.
  7. Preheat the oven to 350°F.
  8. Spread a thin layer of enchilada sauce in a 9x13-inch baking dish.
  9. 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.
  10. Pour remaining enchilada sauce over the tortillas and sprinkle with remaining cheese.
  11. Bake for 20-25 minutes until cheese is melted and bubbling.
  12. Allow to cool for a few minutes before serving, topping with sour cream and cilantro.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 800mgFiber: 2gSugar: 3g

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.

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