Shredded Beef Enchiladas. They’re not that difficult. The flavorful Shredded Beef makes itself in the crockpot and then all you have to do is roll up the shredded beef into corn tortillas and pour some enchilada sauce on top. Some grated cheese to top it off and bake them. The meat is my recipe for crockpot shredded beef which is the same recipe that I use for my Crockpot Shredded Beef Tacos. Oh man, are they good too! Click HERE for the recipe.
I have a little secret for making my enchiladas with the freshest corn tortillas! (I buy them from a Mexican food restaurant that makes them in house. They sell them warm, right off the grill 4 for a dollar!) I don’t like to the pre-packaged tortillas from the grocery store because they feel and taste like cardboard disks! So, next time you go to a nearby Mexican food restaurant, ask them if they will sell you some freshly made corn tortillas!
My other shortcut is that I use a canned red enchilada sauce from the grocery store. We prefer the mild sauce, but it comes in different levels of heat, so get whatever you like.
Start your meat in the crockpot in the morning, and by dinner time, they will be ready to roll up and pop into the oven.
Here is the recipe for the Crock Pot Shredded Beef:
2-1/2 lb. chuck roast
1 cup beef broth (I use a beef boullion cube dissolved in hot water)
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1 small can diced green chiles
2 tablespoons lime juice
There is no need to brown the roast prior to putting it into the crock pot. Spray the crock pot with non-stick spray first. Combine the dry spices in a small dish and set aside.
Place the roast in the crock pot and pour the beef broth over top. Drizzle lime juice over the roast and sprinkle with the dry seasonings. Spoon green chiles over the roast. Cover and cook on low heat about 8 hours or until fork tender.
Drain, or spoon off most of the liquid. Use two forks to shred the beef into small chunks.
Pour a little bit of the sauce onto the bottom of a greased baking dish. (Just enough to coat the bottom – the enchiladas don’t need to be swimming in the sauce!)
Roll up 2 – 3 tablespoons of the shredded beef in each tortilla.
Place the enchiladas close together into the sauce in your baking dish.
Repeat until the pan is full. If you have leftovers, make another small pan of enchiladas, cover them and stick them in the freezer for another meal!
Spoon sauce over the top.
Sprinkle with some grated Colby Jack Cheese.
Cover with foil and bake about 40 minutes at 350°, then remove the foil. Bake an additional 10 minutes uncovered.
Here’s a great side dish to go with these delicious enchiladas, CLICK HERE for my Spanish Rice recipe.