Ingredients:
Beef:
- 2-3 lb boneless chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
Sauce:
- 1 cup beef broth
- 1 (15 oz) can enchilada sauce (red or green, depending on preference)
- 1 (4 oz) can diced green chiles
- 1/2 cup chopped onion
Enchiladas:
- 10-12 corn or flour tortillas (flour tortillas are more pliable)
- 2 cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)
Optional toppings:
- Sour cream
- Cilantro
- Sliced black olives
- Guacamole or avocado slices
- Chopped tomatoes
Equipment:
- Slow cooker (Crock-Pot)
- Large skillet (for warming tortillas, if needed)
- 9×13 inch baking dish
Instructions:
- Prep the beef: Trim excess fat from the beef roast. Season all sides generously with salt, pepper, chili powder, cumin, and garlic powder.
- Slow cook the beef: Place the beef in your slow cooker. Add beef broth, enchilada sauce, diced green chiles, and chopped onion around the beef. Cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the meat is very tender and shreds easily.
- Shred the beef: Remove the beef from the slow cooker. Using two forks, shred it into bite-sized pieces. Return the shredded beef to the slow cooker and stir to combine with the sauce.
- Warm the tortillas (optional): If desired, warm your tortillas one at a time in a skillet over medium heat for a few seconds per side. This makes them more pliable for rolling.
- Assemble the enchiladas: Lightly grease a 9×13 inch baking dish. Spread a thin layer of enchilada sauce on the bottom of the dish. Take a tortilla, place a generous amount of the shredded beef in the center, and sprinkle with cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas.
- Top and bake: Pour remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until hot and bubbly.
- Serve: Let the enchiladas rest for a few minutes before serving. Top with your favorite toppings like sour cream, cilantro, sliced black olives, guacamole, or chopped tomatoes.
Tips:
- Make it spicier: Add a pinch of cayenne pepper to the seasoning mix, or top with sliced jalapeños for more heat.
- Double the recipe: This recipe works well doubled if you have a large slow cooker and want to have plenty of leftovers.
- Get creative with fillings: Add beans, corn, or rice to your filling for an even heartier dish.
Enjoy your delicious and flavorful Crock-Pot Shredded Beef Enchiladas!
