Description
A delicious and comforting recipe for shredded beef enchiladas featuring slow-cooked beef, flavorful spices, and melted cheese, all wrapped in warm tortillas.
Ingredients
- 2 1/2 pounds chuck roast
- Salt and freshly ground black pepper to taste
- 2 cups low-sodium beef broth
- 1 cup salsa (your favorite)
- 1 1/2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for slurry)
- 10-12 flour tortillas or 12-15 corn tortillas, warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Season the chuck roast on all sides with salt and black pepper. Place the roast into the slow cooker.
- In a bowl, whisk together the beef broth, salsa, ground cumin, chili powder, onion powder, garlic powder, and dried oregano. Pour this mixture over the roast.
- Cover the slow cooker. Cook on LOW for 8 hours or until the beef is tender and easily shreds with a fork.
- Remove the roast from the slow cooker and shred it on a large plate.
- Pour the sauce from the slow cooker into a saucepan over medium heat. Gradually whisk in the cornstarch slurry. Cook for a few minutes until the sauce thickens. Taste and adjust seasoning as needed.
- Preheat your oven to 350 degrees F.
- Pour 1/2 cup of the sauce over the shredded beef and toss to combine. Fill each warmed tortilla with a spoonful of the beef and some of the shredded cheese.
- Roll up the tortillas and place them seam-side down in a baking dish.
- Pour your desired amount of sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for 30 minutes or until bubbly and golden.
Notes
Serve topped with optional garnishes like pico de gallo, sour cream, avocado, chopped cilantro, or green onions alongside authentic Mexican rice.
