Shredded Beef Enchiladas Dinner (Print)
Slow-cooked beef enchiladas with red sauce and cheese. Perfect for a hearty Mexican-inspired dinner.
# Ingredients:
→ Shredded Beef Enchilada Filling
01 -
2 lbs beef chuck roast
02 -
1 tsp salt
03 -
1/2 tsp black pepper
04 -
1 tsp chili powder
05 -
1 tsp cumin
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1/2 tsp paprika
09 -
1/2 tsp dried oregano
10 -
14 oz diced tomatoes
11 -
1 cup beef broth
12 -
7 oz diced green chiles
→ Enchiladas
13 -
12 tortillas
14 -
20 oz red enchilada sauce
15 -
2 cups shredded cheese
→ Garnish (optional)
16 -
sour cream
17 -
diced avocado
18 -
diced black olives
19 -
diced tomatoes
20 -
diced green onions
21 -
shredded lettuce
22 -
fresh cilantro
# Directions:
01 -
Combine the salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika, and oregano in a small bowl.
02 -
Sprinkle the spice rub mixture all over the beef roast, rubbing it into the roast to coat it well.
03 -
Add the diced tomatoes, beef broth, and diced green chiles to the bottom of your slow cooker.
04 -
Place the seasoned beef roast over the top. Cover the slow cooker with the lid, and cook on low for 7 to 8 hours, or until the beef is tender enough to shred.
05 -
Remove the roast from the slow cooker to a plate or cutting board, and shred it with two forks.
06 -
Preheat the oven to 350 degrees Fahrenheit.
07 -
Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 baking pan.
08 -
Take one tortilla, and place it on your work surface. Scoop 3-4 tablespoons of shredded beef into the middle of the tortilla. Sprinkle about 1 tablespoon of cheese over the meat. Roll the tortilla up and place the enchilada into the prepared pan, seam side down. Repeat with additional filling and tortillas.
09 -
Pour the remaining enchilada sauce over the rolled tortillas, spreading it to cover them evenly. Sprinkle the remaining cheese over the top.
10 -
Cover the pan with foil and bake for 20 minutes, or until the filling is heated through. Remove the foil, and bake for another 5 minutes to fully melt the cheese.
11 -
Serve enchiladas hot with your favorite garnishes.