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.
- 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
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.
Calories: 844kcal | Carbohydrates: 29g | Protein: 41g | Fat: 63g | Saturated Fat: 30g | Cholesterol: 154mg | Sodium: 1206mg | Potassium: 643mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 3.8mg | Calcium: 519mg | Iron: 4.1mg