Where to Buy Red's Shredded Beef Enchiladas

Beef Enchiladas made with tender shredded beefiness cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas. You'll never utilise canned enchilada sauce again!

I have tons of great fourth dimension saving tiresome cooker recipes including irksome cooker lasagna, slow cook pork chops, and slow cooker soup.

The best part about these enchiladas is how like shooting fish in a barrel the beef and sauce are to set. Just place the beef in the slow cooker and pour the simple sauce on superlative. Let it irksome cook all twenty-four hour period long and your business firm will smell astonishing.

How to make Beef Enchiladas:

• Season the roast on all sides with salt and pepper and place in the bottom of your ho-hum cooker.
• Whisk together beefiness broth, salsa, cumin, chili powder, onion powder, and garlic pulverisation. Pour over roast.
• Comprehend and cook on Low for 8 hours or until beefiness is tender and shreds easily. Remove to large plate and shred. Pour remaining broth from the tedious cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, equally needed.
• Assemble enchiladas: Pour ½ loving cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Curlicue upwards and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese.
• Bake for 30 minutes, until bubbly.

Traditional authentic Mexican enchiladas are made with corn tortillas.  My family unit loves these with flour tortillas, but both work great! I honey to spoon homemade Pico de gallo on elevation and a scoop of sour foam.

Instant Pot Beef Enchiladas:

Gear up the beef and sauce according to recipe instructions. Add them to the Instant Pot and cook on Manual/High Pressure for 75 minutes, with a x minute natural release. Go on with recipe instructions for assembling and baking enchiladas.

Serve Enchiladas with:

• Accurate Mexican rice
• Refried beans
• Chips with homemade Salsa and Guacamole
• Horchata

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Recipe

Prep 20 mins

Cook eight hrs

Full viii hrs twenty mins

Relieve Recipe

• ▢ 2 ane/two pounds chuck roast
• ▢ salt and freshly ground black pepper
• ▢ 2 cups low-sodium beef goop
• ▢ 1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with greenish chiles
• ▢ ane 1/ii teaspoons ground cumin
• ▢ ii teaspoons chili powder
• ▢ ane teaspoon onion powder
• ▢ ane teaspoon garlic powder
• ▢ 1/two teaspoon dried oregano
• ▢ 2 Tablespoons cornstarch + ii Tablespoons waters , mixed together to make a cornstarch slurry
• ▢ ten- 12 flour tortillas , or 12-15 corn tortillas (warmed on a dry hot skillet offset)
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 cup shredded Monterey Jack cheese

• Season the roast on all sides with table salt and pepper and place it in the bottom of your slow cooker.

• Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.

• Cover and cook on LOW for 8 hours or until beefiness is tender and shreds easily. Remove roast to a large plate and shred.

• Pour the sauce from the slow cooker into a saucepan over medium oestrus. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Gustatory modality and add additional salt and pepper, or other seasonings, if needed.

• Preheat oven to 350 degrees F.

• Cascade ½ loving cup of sauce over the beefiness and toss. Fill each tortilla with a spoonful of shredded beefiness and shredded cheese. Roll up and place in the pan, seam-side down.

• Pour desired corporeality of sauce over the enchiladas. Pinnacle with remaining cheese. Bake for 30 minutes, until bubbly.

• Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or greenish onions and a side of Accurate Mexican Rice.

Instant Pot: Ready the beefiness and sauce according to recipe instructions. Add together them to the Instant Pot and melt on Manual/High Pressure for 75 minutes, with a 10 minute natural release. Go along with recipe instructions for assembling and baking enchiladas.

Freezing Instructions:Prepared enchiladas can be frozen for up to 3 months, before blistering. Thaw overnight in the fridge and then bake every bit instructed, or bake from frozen, covered in aluminum foil for about 1 60 minutes twenty minutes, then uncover and broil for an additional 20-30 minutes or until warm and bubbly.

*I prefer to freeze the sauce separately, pouring it into a container from the slow cooker, to prevent the tortillas from getting soggy. Assemble the enchiladas just don't pour the sauce on top. Cover with aluminum foil. Thaw sauce and enchiladas overnight in the fridge. Warm the sauce in a bucket and thicken with cornstarch, then pour over enchiladas and bake as instructed.

Calories: 371 kcal Carbohydrates: 22 thou Protein: 26 g Fat: 19 thou Saturated Fat: nine g Cholesterol: 83 mg Sodium: 736 mg Potassium: 557 mg Cobweb: 1 yard Sugar: ii g Vitamin A: 385 IU Vitamin C: 0.v mg Calcium: 201 mg Fe: 3.5 mg

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I originally shared this recipe March 2016. Updated August 2020 with process photos and improved instructions.

Recipe originally adapted from Mel's Kitchen Cafe.

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Published August 17, 2020

Lauren Allen

Welcome! I'm Lauren, a mom of four and lover of good food. Here yous'll notice like shooting fish in a barrel recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Source: https://tastesbetterfromscratch.com/slow-cooker-shredded-beef-enchiladas/

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