Crock Pot Shredded Beef Enchiladas Recipe

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!

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