Description
Slow Cooker Shredded Beef Enchiladas are a delicious and easy dinner option, featuring tender shredded beef wrapped in tortillas and topped with cheese.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 can (10 ounces) red enchilada sauce
- 8 large flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- In a small bowl, mix together the chili powder, cumin, smoked paprika, salt, and black pepper. Rub this spice mixture all over the beef chuck roast.
- Place the seasoned roast in the slow cooker. Top with the sautéed onion and garlic mixture, then pour in the beef broth and red enchilada sauce.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded with a fork.
- Once cooked, remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the slow cooker and mix it with the sauce.
- Preheat your oven to 350°F.
- To assemble the enchiladas, take a tortilla and fill it with a generous amount of the shredded beef mixture and a sprinkle of cheese. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas.
- Pour any remaining sauce from the slow cooker over the top of the enchiladas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and garnished with fresh cilantro.
Notes
- For a spicier kick, add diced jalapeños to the beef mixture before cooking.
- You can also substitute the beef with shredded chicken or black beans for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Dinner
- Method: Slow Cooker and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg