Slow Cooker Shredded Beef Enchiladas Recipe
Slow Cooker Shredded Beef Enchiladas Recipe comes together with very little work but amazing taste. The crock pot does all of the work.
Servings: 6
Calories: 403kcal
Ingredients
- 2 pound rump roast
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 2 teaspoon chili powder
- 1 teaspoon minced garlic
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- 2 tablespoon cornstarch
- 2 tablespoon water
- 12-18 corn tortillas
- 1 cup shredded cheese
Instructions
- Place the roast in a slow cooker. i used a 6 quart crock pot.
- Seasoning with salt, pepper, cumin, chili powder, and minced garlic.
- Add the broth and apple cider vinegar to the slow cooker.
- Cook on low for 8 hours or until beef shreds easily.
- Remove the roast to a large plate and shred.
- Remove one cup of the liquid in the crock pot and stir in the meat mixture.
- In a small bowl whisk together the water and the cornstarch until combine.
- Stir in the crock pot. Cook on high until the sauce thickens.
- Meanwhile heat up the corn tortillas until soft.
- Spoon desired amount of beef in each tortillas and place (seam down) in a baking pan.
- Spoon sauce over the enchiladas. Top with the remaining cheese. Bake at 350 degrees for 10 minutes until heated through.
- Serve immediately.
Nutrition
Calories: 403kcal | Carbohydrates: 27g | Protein: 42g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 923mg | Potassium: 696mg | Fiber: 4g | Sugar: 1g | Vitamin A: 324IU | Calcium: 175mg | Iron: 4mg