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Crock Pot Shredded Beef Enchilada Casserole
Crock Pot Shredded Beef Enchilada Casserole has all the flavors of enchiladas in an easy to make casserole.It is the perfect meal to make during busy weeks.
Prep Time
10
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
6
Calories:
844
kcal
Author:
Carrie Barnard
Ingredients
2
lb
beef rump roast
cut into pieces
10
oz
can red enchilada sauce
1/2
cup
salsa
4
oz
green chilies
2
teaspoon
minced garlic
1/2
onion
diced
1
teaspoon
chili powder
1
teaspoon
cumin
1
teaspoon
pepper
1
cup
beef broth
10
corn tortillas
cut into quarters
3
cups
colby jack cheese
Instructions
Place the beef in the crock pot. Pour the enchilada sauce, salsa, green chilies, minced garlic, onion, and seasonings on top.
Cover and cook on low for 8-10 hours. Shred the beef.
Stir back in the crock pot.
Stir in 1 cup cheese, and the corn tortillas.
top with the remaining cheese.
Cover and cook until cheese is melted.
Top with your favorite toppings.
Nutrition
Calories:
844
kcal
|
Carbohydrates:
29
g
|
Protein:
41
g
|
Fat:
63
g
|
Saturated Fat:
30
g
|
Cholesterol:
154
mg
|
Sodium:
1206
mg
|
Potassium:
643
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
1195
IU
|
Vitamin C:
3.8
mg
|
Calcium:
519
mg
|
Iron:
4.1
mg