Get ready to transform your kitchen into a flavor explosion with these incredibly tender, mind-blowingly delicious slow cooker shredded beef enchiladas! Imagine falling-apart beef, wrapped in warm corn tortillas, smothered in rich enchilada sauce and melted cheese - this recipe is about to become your new comfort food obsession. Whether you're craving a weekend family dinner or want to impress your friends with restaurant-quality Mexican cuisine, these enchiladas are guaranteed to make everyone at the table say "WOW!"
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 2 tsp chili powder
- 1 tsp cumin
- 12 corn tortillas
- 2 cups shredded cheese
- 1 cup enchilada sauce
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Set them aside.
- In a large skillet over medium-high heat, season the beef chuck roast with salt and pepper. Once the skillet is hot, sear the roast on all sides until browned, about 3-4 minutes per side. This step enhances the flavor of the meat.
- Transfer the seared beef to the slow cooker. Add the chopped onion, minced garlic, diced tomatoes with green chilies (including the juice), chili powder, and cumin. Stir to combine all the ingredients.
- Cover the slow cooker and set it to low heat. Allow the beef to cook for 8 hours, or until it is tender and easily shreds with a fork.
- Once the cooking time is complete, remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker and stir it into the sauce.
- While the beef is cooling slightly, preheat your oven to 350°F (175°C).
- Take a corn tortilla and spoon a portion of the shredded beef mixture onto the center. Sprinkle some shredded cheese on top, then roll the tortilla tightly around the filling. Place the rolled enchilada seam-side down in a greased 9x13 inch baking dish. Repeat this process until all the tortillas and filling are used.
- Once all the enchiladas are assembled in the baking dish, pour the enchilada sauce evenly over the top. Then, sprinkle the remaining shredded cheese over the sauce.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with your choice of toppings, such as sour cream, chopped cilantro, or sliced jalapeños.
- Serve the slow cooker shredded beef enchiladas warm and enjoy your delicious Mexican meal!
Tips
- Searing the beef before slow cooking is crucial - it locks in flavor and creates a beautiful caramelized exterior.
- Use chuck roast for the most tender, shreddable meat that melts in your mouth.
- Don't skip letting the enchiladas rest for a few minutes after baking - this helps them set and makes serving easier.
- For extra flavor, toast your corn tortillas lightly before filling them to enhance their corn flavor.
- Make sure to cover the enchiladas with foil during the first part of baking to prevent the tortillas from drying out.
- Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day!
Nutrition Facts
Calories: 526kcal
Carbohydrates: 27g
Protein: 47g
Fat: 29g
Saturated Fat: 13g
Cholesterol: 107mg
