Shredded Beef Enchiladas (Slow Cooker) Recipe
Delicious and easy-to-make shredded beef enchiladas cooked in a slow cooker, perfect for a comforting family dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 10 enchiladas 1x
- Category: Main Course
- Method: Slow Cooker, Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
Shredded Beef:
- 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
Enchiladas:
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cup Mexican Blend cheese
Instructions
- Make Shredded Beef – Add broth and chuck roast to a slow cooker. Sprinkle spices over the meat. Cook on low for 6 hours.
- Remove the chuck roast from the slow cooker and shred it with two forks.
- Make Enchiladas – Preheat oven to 350F. Spread ½ cup of the enchilada sauce on the bottom of a 9 x 13 casserole dish. Add shredded beef and 2 tablespoons of shredded cheese down the center of a tortilla. Roll it up and place it seam-side down in the dish. Repeat with the remaining tortillas. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese. Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted. Let cool for 5 minutes before serving.
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 2g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg
Keywords: Shredded Beef Enchiladas, Slow Cooker, Mexican, Comfort Food, Easy Dinner
