Description
This slow cooker enchiladas recipe features tender, flavorful shredded beef cooked gently in a slow cooker with a blend of spices and beef broth. The shredded beef is then wrapped in flour tortillas, smothered in enchilada sauce, topped with melted Mexican blend cheese, and baked until bubbly and delicious. It's an easy, comforting meal perfect for a family dinner or meal prep.
Ingredients
Beef and Seasonings
- 2 1/2 pound chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
Enchiladas
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cups Mexican Blend cheese
Instructions
- Make Shredded Beef: Add the chuck roast and beef broth to the slow cooker. Sprinkle chili powder, cumin, salt, onion powder, garlic powder, and black pepper evenly over the meat.
- Cook the Beef: Cover and cook on low for 6 hours, allowing the beef to become tender and infused with spices.
- Shred the Beef: Remove the chuck roast from the slow cooker. Using two forks, shred the beef into bite-sized pieces.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Casserole Dish: Spread ½ cup of enchilada sauce on the bottom of a 9 x 13 inch casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place some shredded beef and 2 tablespoons of Mexican Blend cheese down the center of each flour tortilla. Roll each tortilla tightly and place them seam-side down in the casserole dish.
- Repeat: Continue filling and rolling tortillas until all are used and arranged in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheese on top.
- Bake: Bake the dish in the preheated oven for 20 minutes or until the sauce is bubbly and the cheese is melted and slightly golden.
- Cool and Serve: Let the enchiladas cool for about 5 minutes before serving to allow the flavors to settle and prevent burning.
Notes
- For spicier enchiladas, choose a hot red enchilada sauce or add diced jalapeños to the filling.
- Flour tortillas work best for rolling here as they are soft and flexible; corn tortillas can be used but may tear.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower fat option, use reduced-fat cheese and leaner cuts of beef.
- Make sure to shred the beef finely for easy rolling and better texture in the enchiladas.
