Description
Tender shredded beef wrapped in soft flour tortillas, smothered in red enchilada sauce, and topped with melted cheese make these Slow Cooker Shredded Beef Enchiladas a delicious and satisfying meal.
Ingredients
Units
Scale
Main Ingredients:
- 2 1/2 pound chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cup Mexican Blend cheese
Instructions
- Prepare the Beef: Place chuck roast in the slow cooker, season with chili powder, cumin, salt, onion powder, garlic powder, and black pepper. Pour beef broth over the roast.
- Cook: Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender and shreds easily.
- Assemble Enchiladas: Shred the beef with forks. Preheat the oven to 375°F. Fill each tortilla with shredded beef, roll up, and place seam side down in a baking dish. Pour enchilada sauce over the top and sprinkle with cheese.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
Notes
- You can customize the level of spiciness by adjusting the amount of chili powder and enchilada sauce used.
- Feel free to add toppings like sliced jalapeños, diced tomatoes, or fresh cilantro before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg