Shredded Beef Enchiladas with Slow Cooker Beef

https://meganvskitchen.com/tex-mex-beef-enchiladas/

Shredded Beef Enchiladas with Slow Cooker Beef

Tender and juicy slow-cooker shredded beef wrapped in a tortilla and smothered in enchilada sauce and melted cheese. These tex-mex enchiladas are easy, simple, and delicious.

Prep Time 20

Cook Time 6 20

Total Time 6 40

Servings Servings

Ingredients

2 ½ pound chuck roast
1 cup beef broth
1 tablespoon chili powder
2 teaspoon cumin
1 ½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
15 oz jar of your favorite red enchilada sauce
10 taco-sized flour tortillas
2 cup Mexican Blend cheese

Instructions

Make Shredded Beef

Add broth and chuck roast to a slow cooker. Sprinkle spices over the meat. Cook on low for 6 hours.
Remove the chuck roast from the slow cooker and shred it with two forks.

Make Enchiladas

Preheat oven to 350F.
Spread ½ cup of the enchilada sauce on the bottom of a 9 x 13 casserole dish.
Add shredded beef and 2 tablespoons of shredded cheese down the center of a tortilla. Roll it up and place it seam-side down in the dish.
Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle 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.

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