Crock Pot Shredded Beef Enchiladas
Try this Crock Pot Shredded Beef Enchiladas recipe, or contribute your own.
Try this Crock Pot Shredded Beef Enchiladas recipe, or contribute your own.
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2-3 lb chuck roast
- 1 large onion peeled then roughly chopped
- 6 cloves garlic peeled then smashed
- 15 oz can gluten-free beef broth
- lots of garlic salt and pepper
- 4 oz can chopped green chiles
- 10-12 gluten-free corn tortillas
- 8 oz shredded monterey jack cheese divided
- 2-10 oz cans gluten-free enchilada sauce or 1 batch homemade sa
- toppings: salsa avocado, sour cream, cilantro
- Carbohydrate 1.15074851524124 g
- Cholesterol 50.462151118 mg
- Fat 17.4487986896915 g
- Fiber 0.388575008115177 g
- Protein 14.0929640100025 g
- Saturated Fat 10.8470906485504 g
- Serving Size 1 1 Serving (58g)
- Sodium 314.636387651979 mg
- Sugar 0.762173507126064 g
- Trans Fat 0.931763332622898 g
- Calories 217 calories
Step-by-step
- Trim large pieces of excess fat from roast then cut into 6-8 big hunks.
- Add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture.
- Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6-7 hours, or until beef shreds easily.
- Remove beef then shred and place into a large bowl with enough cooking liquid to make it juicy, but not so much that it's dripping.
- Stir in green chiles. Discard remaining cooking liquid.
- Preheat oven to 350 degrees then spray a 9x13" pan or two smaller pans with nonstick spray, and then spread a couple Tablespoons of enchilada sauce in the bottom.
- Divide shredded cheese in half, reserving half for topping the enchiladas.
- Wrap half the tortillas in a damp paper towel then microwave for 30 seconds.
- Spread about 1/4 cup (just eyeball it) shredded beef across the center of each tortilla then top with 1 Tablespoon shredded cheese and roll.
- Place seam side down in the prepared pan then repeat with remaining ingredients.
- Pour remaining enchilada sauce on top, then top with remaining cheese.
- Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan.
- Bake for 20 minutes then remove foil and bake for 5-10 more minutes or until cheese is melted and sauce is bubbly.
- Let rest for 5 minutes before serving with toppings.
- To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. Thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that's been sprayed with nonstick spray, and then bake as directed above.
Crock-Pot Shredded Beef Enchiladas: A Weeknight Winner
As a busy working mom, finding time to cook delicious, satisfying meals can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the ever-present need to keep everyone (including myself!) well-fed and happy. That's why I've become a huge fan of slow cooker recipes – they're my secret weapon for effortless weeknight dinners. And this Crock-Pot Shredded Beef Enchiladas recipe? It's a total game-changer.
Forget complicated recipes and hours spent in the kitchen. This dish requires minimal prep time and lets the slow cooker do all the heavy lifting. The result? Tender, flavorful shredded beef nestled in warm, cheesy enchiladas, perfect for a family dinner. The beauty of this recipe lies in its versatility. You can adapt it to your liking; feel free to experiment with different cheeses, add your favorite veggies, or even change the type of beef. It's a blank canvas for your culinary creativity.
Why this recipe is a lifesaver:
- Minimal prep time: Get this meal started in just 15 minutes.
- Hands-off cooking: Let the slow cooker work its magic while you focus on other things.
- Delicious and satisfying: The perfect comfort food for a busy weeknight.
- Adaptable: Customize it to your family's preferences.
- Freezes beautifully: Make a double batch and freeze for future meals.
Beyond the recipe: This dish is perfect for meal prepping. Prepare the shredded beef on the weekend and assemble the enchiladas when you're ready for dinner. It's also a great make-ahead dish for parties or gatherings; simply assemble the enchiladas and bake when your guests arrive.
This isn't just a recipe; it's a time-saver, a stress-reducer, and a delicious way to nourish your family. So, ditch the takeout menus, embrace the slow cooker, and enjoy a comforting, flavorful meal that doesn't require hours in the kitchen. Let the aroma of warm spices and melted cheese fill your home, creating a haven of deliciousness amidst the chaos of everyday life. The slow cooker doesn't just cook food; it cooks up precious time for the things that truly matter.
Ingredients you’ll need:
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2-3 lb chuck roast
- 1 large onion, peeled and roughly chopped
- 6 cloves garlic, peeled and smashed
- 15 oz can gluten-free beef broth
- Lots of garlic salt and pepper
- 4 oz can chopped green chiles
- 10-12 gluten-free corn tortillas
- 8 oz shredded Monterey Jack cheese, divided
- 2-10 oz cans gluten-free enchilada sauce (or 1 batch homemade)
- Toppings: salsa, avocado, sour cream, cilantro
Beyond the recipe: Embrace the versatility of this recipe! Experiment with different cheeses, add your favorite vegetables (bell peppers, corn, mushrooms would all be delicious!), or try using a different cut of beef. Don’t be afraid to make it your own!
Give this recipe a try, and let me know what you think in the comments below!
