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Irresistible Shredded Beef Enchiladas

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A comforting dish of shredded beef enchiladas, seasoned to perfection and topped with cheese and enchilada sauce.

Ingredients

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  • 2 pounds beef chuck roast
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 8–10 flour tortillas
  • 2 cups enchilada sauce
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Slow Cooker: In a slow cooker, add the beef roast, onion, garlic, beef broth, chili powder, cumin, salt, and pepper. Cook on low for 8 hours or until the beef is tender.
  2. Shred the Beef: Once the cooking is complete, shred the beef with two forks and mix it with the cooking juices to keep it moist.
  3. Preheat the Oven: Preheat the oven to 350°F (175°C) while you get the rest of your ingredients ready.
  4. Prepare the Baking Dish: Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking and add extra flavor.
  5. Fill the Tortillas: Fill each tortilla with shredded beef, roll them up tightly, and place them seam-side down in the baking dish.
  6. Assemble the Enchiladas: Pour the remaining enchilada sauce over the top of the rolled tortillas and sprinkle generously with shredded cheese.
  7. Bake to Perfection: Bake for 20-25 minutes, or until the cheese is melted and bubbly, creating a beautiful golden topping.
  8. Garnish and Serve: Garnish with fresh cilantro if desired, then serve hot to your hungry guests.

Notes

These enchiladas are fantastic for leftovers! Store them in an airtight container in the refrigerator for up to 3 days or freeze before baking for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/shredded-beef-enchiladas-recipe/

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