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Slow cooker Beef enchiladas

Easy Slow Cooker Mexican Enchiladas

This isn't your average Tuesday taco night. Expect a slow-cooked, flavour layered enchilada dish with zesty rich beef and gooey cheese. Tex-Mex meets comfort food with gourmet flair.
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Ingredients

For the Beef

  • 3 lb chuck roast
  • 1 bottle Italian dressing
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 can green chilies
  • 1 can chipotle otpional for heat
  • 1/2 cup beef stock

For soaking the shredded beef

  • juice from the slow cooker
  • juice of 1/2 lime
  • 2 tsp seasoning salt
  • 2 tsp Worcestershire sauce
  • 2 tsp hot sauce
  • 1 tsp chili powder
  • 1 tsp cumin

For the Enchiladas

  • 8-10 flour tortillas
  • 2 cups shredded cheese cheddar, Moterey Jack, or a blend
  • 1-2 cups enchilada sauce or salsa
  • Fresh cilantro chopped

Optional Sauces for Serving

  • White Sauce: 1/2 cup mayo and juice of 1 lime
  • Avocado Sauce: 1 avocado mashed lime juice, salt and some mayo

Instructions

Slow Cook the Beef:

  • Place the roast in your slow cooker. Add Italian dressing, chopped onion, garlic, chili powder, cumin, green chilies, chipotle peppers(if using), and beef stock. Cook on low for 8-10 hours, or until the beef shreds easily.

Shred and Soak:

  • Remove the beef and shred it with two forks. Add back at least 1/2; potentially all of the slow cooker juices. You want it quite loose and juicy. Add lime juice, seasoning salt, Worcestershire , hot sauce, chili powder, and cumin. Let is soak in the slow cooker for 15-20 minutes to absorb even more flavour.

Assemble and Bake the Enchiladas:

  • Preheat oven to 350 F. Spread 1 cup of enchilada sauce or salsa on the bottom of a 9x13 casserole dish
  • Spoon 1/2 cup of shredded beef into each tortilla, add cheese, roll, and place seam-side down in the dish. Pour remaining sauce over top and sprinkle with more cheese if desired.
  • Cover with foil and bake for 15 minutes, then uncover and bake another 5-10 minutes until bubbly and golden.

Garnish and Serve:

  • Drizzle with white sauce, and finish with fresh copped cilantro. Set out Avocado sauce, and sour cream for your guests to add.

Notes

Tender beef rolled into tortillas, smothered in enchilada sauce and baked to cheesy perfection.  Easy prep, Big Flavour.
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