Shredded Beef Enchiladas
These shredded beef enchiladas are stuffed full of a tender and flavorful, slow cooked beef, and cheese, all topped with red enchilada sauce. Top them with your favorite garnishes, for a delicious dinner the whole family will love.
Servings: 12
Calories: 316kcal
Ingredients
For Shredded Beef Enchilada Filling:
- 2 lbs beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 14 oz diced tomatoes
- 1 cup beef broth
- 7 oz diced green chiles
For Enchiladas:
- 12 tortillas
- 20 oz red enchilada sauce
- 2 cups shredded cheese
For Garnish:
- sour cream (optional)
- diced avocado
- diced black olives
- diced tomatoes
- diced green onions
- shredded lettuce
- fresh cilantro
Instructions
For Shredded Beef Enchilada Filling:
- Combine the salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika, and oregano in a small bowl.
- Sprinkle the spice rub mixture all over the beef roast, rubbing it into the roast to coat it well.
- Add the diced tomatoes, beef broth, and diced green chilies to the bottom of your slow cooker.
- Place the seasoned beef roast over the top.
- Cover the slow cooker with the lid, and cook on low for 7 to 8 hours, or until the beef is tender enough to shred.
- Remove the roast from the slow cooker, to a plate or cutting board, and shred it with two forks.
For Enchiladas:
- Preheat the oven to 350 degrees Fahrenheit.
- Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 baking pan.
- Take one tortilla, and place it on your work surface. Scoop 3-4 TBS of the shredded beef into the middle of the tortillas.
- Sprinkle about 1 TBS of cheese of grated cheese over the meat.
- Roll the tortilla up and place the enchilada into the prepared pan, with the seam side down. Repeat with additional filling and tortillas.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it to cover them evenly.
- Sprinkle the remaining cheese over the top of the rolled enchiladas.
- Cover the pan with foil and baking for 20 minutes, or until the filling is heated through.
- Remove the foil, and bake for another 5 minutes to fully melt the cheese.
- Serve enchiladas hot with your favorite garnishes.
Nutrition
Calories: 316kcal | Carbohydrates: 22g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1149mg | Potassium: 409mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 10mg | Calcium: 173mg | Iron: 4mg