This beef enchiladas recipe is perfect for large gatherings. No one will be able to resist this type of homey dish. It will taste of comfort and of home, a quality that everyone looks for in a dish. Just serve this together with salad and bread and you will have your perfect meal that everyone loves. You will witness how the dish will become empty in minutes!
One of our friends over at Tastes Better From Scratch has this to say about the recipe:
“The best part about these enchiladas is how easy the beef and sauce are. You don’t have to do hardly anything to prepare them. Just place the beef in the slow cooker and pour the simple sauce on top. Let it slow cook all day long and your house will smell amazing.”
This is actually the best part! It’s easy to make because you are making it in a slow cooker. And it’s true how the house will smell divine! What are you waiting for, my dear gals, go ahead and try this for your family!
Ingredients
- 1 (2 lb) Tyson chuck roast
- salt and pepper
- 2 cups College Inn low-sodium beef broth
- 2 tablespoons Great Value apple cider vinegar
- 1 cup of your favorite salsa
- 1 teaspoon McCormick ground cumin
- 1 teaspoon McCormick chili powder
- 1 teaspoon McCormick onion powder
- 1 teaspoon McCormick garlic powder
- 2 tablespoons Argo cornstarch mixed with 2 tablespoons water to make a “slurry”
- 10- 12 Mission large flour tortillas
- 1 cup Sargento shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker. Whisk together beef broth, vinegar, salsa, cumin, chili powder, onion powder, and garlic powder. Pour over roast. Cover and cook on LOW for 8 hours or until beef is tender and shreds easily.
- Remove roast to a large plate and shred. Pour remaining broth from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, as needed.
- Preheat oven to 350 degrees F.
- Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
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Quick Tip: You can serve this with salad, Mexican rice, or beans.
Thanks again to Tastes Better From Scratch for this amazing recipe.
