Description
Delicious Slow Cooker Shredded Beef Enchiladas made with tender beef chuck roast, spices, and topped with cheese and enchilada sauce.
Ingredients
Scale
- 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 can (15 ounces) diced tomatoes with green chilies
- 8 large flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 1/4 cup chopped fresh cilantro (optional)
- Sour cream (for serving, optional)
Instructions
- In a large skillet, heat olive oil over medium-high heat. Season the beef chuck roast with salt, pepper, garlic powder, onion powder, cumin, and chili powder. Sear the roast on all sides until browned, about 4-5 minutes per side.
- Transfer the seared roast to a slow cooker. Pour in the beef broth and diced tomatoes with green chilies. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and easily shredded.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the juices.
- Preheat your oven to 350°F.
- To assemble the enchiladas, spoon a portion of the shredded beef mixture onto each tortilla, sprinkle with cheese, and roll them up tightly. Place the rolled tortillas seam-side down in a greased 9×13 inch baking dish.
- Pour the enchilada sauce over the top of the rolled tortillas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes. Garnish with chopped cilantro if desired and serve with sour cream on the side.
Notes
- For a spicier kick, add diced jalapeños to the beef mixture or use a spicy enchilada sauce.
- Substitute the beef with shredded chicken or turkey for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg