Crock Pot Shredded Beef Enchiladas

 Crock Pot Shredded Beef Enchiladas are a flavorful, easy-to-make dish that combines tender, shredded beef with enchilada sauce, all wrapped up in corn tortillas and baked to perfection. The Crock Pot makes it simple to get tender beef, and the result is a comforting and savory meal.

Ingredients:

For the Shredded Beef:

2 lbs (900g) beef chuck roast or brisket

1 medium onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

1 can (4 oz) green chilies (optional for extra heat)

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup beef broth or water

For the Enchiladas:

10-12 corn tortillas (softened in a damp cloth or lightly heated)

2 cups red enchilada sauce (store-bought or homemade)

2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

1/4 cup fresh cilantro, chopped (optional)

Sour cream, for serving (optional)

Instructions:

1. Cook the Shredded Beef in the Crock Pot:

Place the beef chuck roast in the Crock Pot. Add the chopped onion, minced garlic, diced tomatoes, green chilies (if using), cumin, chili powder, smoked paprika, salt, pepper, and beef broth or water.

Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the beef is tender and easily shreds with a fork.

2. Shred the Beef:

Once the beef is cooked, remove it from the Crock Pot and shred it using two forks. Return the shredded beef to the Crock Pot and stir to coat it in the juices. If the mixture seems too dry, add a bit more beef broth or water.

3. Prepare the Enchiladas:

Preheat your oven to 375°F (190°C).

Lightly grease a 9x13-inch baking dish.

Soften the corn tortillas by wrapping them in a damp cloth or heating them for 15-20 seconds in the microwave. This will make them more pliable and less likely to tear when rolling.

Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish.

Take a tortilla, spoon a generous amount of shredded beef mixture into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish.

Repeat with the remaining tortillas, fitting them tightly in the dish.

4. Assemble the Enchiladas:

Once all the tortillas are rolled and placed in the baking dish, pour the remaining enchilada sauce over the top of the tortillas.

Sprinkle the shredded cheese evenly over the top of the enchiladas.

5. Bake the Enchiladas:

Cover the baking dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.

6. Serve:

Once baked, remove the enchiladas from the oven and let them rest for a few minutes.

Garnish with fresh cilantro, and serve with a dollop of sour cream on the side, if desired.

Tips:

Make it spicier: Add a few dashes of hot sauce to the beef mixture in the Crock Pot, or use a spicier enchilada sauce.

Freeze leftovers: These enchiladas freeze well! Simply store them in an airtight container after baking and reheat in the oven when needed.

For extra flavor: You can add a layer of sautéed onions, bell peppers, or jalapeños to the beef before rolling the tortillas.

These Crock Pot Shredded Beef Enchiladas are a delicious and hearty meal that’s easy to prepare and perfect fo

r a family dinner or meal prep. Enjoy the rich flavors of the beef and enchilada sauce in every bite!