★★★ Shredded Beef Enchiladas
Shredded Beef Enchiladas
Slow Cooker Shredded Beef Enchiladas - The best shredded beef enchiladas are made easy using tender, and amazingly flavor packed, slow cooked shredded beef!
#Shredded #Beef #Enchiladas
Ingredients
- 2 1/2 Pounds Beef Chuck Roast
- 1 Cup Beef Broth
- 2 Cups Salsa
- 1 Medium Onion, Sliced
- 2 Tablespoons Taco Seasoning, 1 Packet
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Cumin
- 1/8 Teaspoon Cayenne Pepper
- 8 Soft Taco Size Tortillas, Corn or Flour
- 2 Cups Enchilada Sauce
- 2 Cups Shredded Cheese, I use Monterrey Jack and Cheddar
Instructions
- Place the roast in the bottom of your slow cooker. Season with salt & pepper to taste. Season both sides of roast with taco seasoning, garlic, cumin, and cayenne. Top the roast with the onions. Pour over the beef broth and salsa.
- Cook the roast on low for 6-8 hours, or high for 4-5 hours.
- Preheat oven to 375 degrees. Prepare the bottom of a 9x13 inch baking dish with a few spoonfuls of enchilada sauce, set aside.
- Shred the meat in the slow cooker with two forks, discarding onions if desired. Fill each tortilla up with about 1/4 cup of beef and roll up. Lay seam side down in prepared pan.
- Pour the remaining enchilada sauce over the top of the enchiladas, top with cheese. Bake uncovered in preheated oven for 20-25 minutes, until hot and bubbly.
Original Recipe Article from thesaltymarshmallow.com
Get Other Delicious Recipes from recipes.fitasehat.com
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