Description
Hearty Shredded Beef Enchiladas made with tender chuck roast, flavorful spices, and smothered in cheese, perfect for any family gathering.
Ingredients
- 2 1/2 pounds chuck roast
- Salt and freshly ground black pepper to taste
- 2 cups low-sodium beef broth
- 1 cup salsa
- 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°F (175°C).
- 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
Feel free to add diced jalapeños or hot sauce for a spicy kick. Serve with sides like Mexican rice or salad for a complete meal.