Slow Cooker Shredded Beef Enchiladas

Super easy meal that the whole family will love!

Ingredients

Add broth and chuck roast to a slow cooker. Sprinkle spices over the meat. Cook on low for 6-7 hours. Remove the chuck roast and shred.

Add about ¼ cup of shredded beef and 2 tablespoons of shredded cheese down the middle of a tortilla. Roll it up and place them in the pan, seam-side down.

Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas and top with the remaining cheese.

Bake for 20 minutes or until the sauce is bubbly and the cheese is melted. Let cool for 5 minutes before serving.

Get this recipe and more at Megan Vs Kitchen

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