shredded beef and onions cooked low and slow in a flavor-filled broth until fall apart tender. then assembled into cheesy tortillas smothered in enchilada sauce and baked until hot and bubbly. these enchiladas are just as good as the restaurants, if not better! plus easy to make -- with the majority being in the slow cooker!
shredded beef enchiladas
yields: 4 servings prep time: 8 hours cook time: 25 minutes
2 ½ lb. beef chuck roast
freshly cracked black pepper
1 packet taco seasoning
1 tsp. garlic powder
½ tsp. cumin
1 yellow onion, sliced
1 cup beef broth
2 cups salsa
2 cups enchilada sauce -- I used 2 packages of Frontera Red Chile Enchilada Sauce
8 soft taco-size tortillas
2 cups shredded cheese
1 cup sliced olives, optional
top with chopped scallions, cilantro and sour cream
Generously season the entire roast with salt and pepper.
In a small bowl, mix the taco seasoning, garlic powder and cumin. Season the entire roast with the mixture.
Place the seasoned roast in the base of your slow cooker.
Layer the sliced onions over the top of the roast. Pour the beef broth and salsa over the top.
Cook on low for 6-8 hours or high for 4-5 hours.
Preheat the oven to 375°.
Pour ½ cup of enchilada sauce evenly across the bottom of a 9x13 glass baking dish.
Shred the meat using two forks while still in the slow cooker.
Fill each tortilla with about ¼ cup of beef and onions, 1 T olives and 2 T cheese.
Roll the tortillas up and place them seam side down in the pan.
Pour the remaining enchilada sauce over the top and top with the remaining cheese.
Bake uncovered for 20-25 minutes, until hot and bubbly.