Slow Cooker Shredded Beef Enchiladas

5 from 6 votes

Slow Cooker Shredded Beef Enchiladas Recipe comes together with very little work but amazing taste. The crock pot does all of the work.

Prep Time15

Cook Time8 10

Total Time8 25

Course: Main Course

Cuisine: Mexican

Servings:

Cost: $19.56, $3.26 per Servings

Place the 2-pound chuck roast into a 6-quart slow cooker. Season the roast with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 2 teaspoons chili powder, and 1 teaspoon minced garlic. Pour 1 cup salsa, 2 cups beef broth, and ¼ cup apple cider vinegar over the roast.
Cover and cook on low for 8-10 hours or on high for 4-5 hours or until beef shreds easily.
Remove the roast to a large plate and shred.
Remove one cup of the liquid from the crock pot and place it in a saucepan. Stir the meat back into the remaining sauce in the crock pot.
Heat the sauce in the saucepan over medium heat. In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons water until smooth. Whisk this mixture into the saucepan and heat until the sauce thickens.
Meanwhile, heat up the corn tortillas until soft. Mix both of the shredded cheeses together in a small bowl and preheat the oven to 350 degrees F.
Spread some of the sauce onto the bottom of a 9X13 baking pan. Spoon desired amount of beef in each tortilla. Combine the 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese in a small bowl. Roll and place (seam down) in a 9X13 baking pan.
Spoon the remaining sauce from the saucepan over the enchiladas. Top with the remaining shredded cheese.
Bake at 350 degrees for 15-20 minutes until heated through.
Let the enchiladas rest for 5-10 minutes. Top with the fresh chopped cilantro. Serve warm and enjoy!

Refrigerate the leftovers in an airtight container for up to 5-7 days.