Cinco de Mayo is fast approaching, and I wanted to share a delicious and easy entree for your celebration. The holiday falls on the weekend, giving us plenty of time to prepare a feast and recover from indulging in yummy margaritas. Win-win!
These enchiladas literally take two minutes to make. Throw in the roast, add some spices, turn on the slower cooker and walk away. I can totally do that!
And, oh my. Did it ever smell heavenly. I didn’t get the beef started as early as I should have, so by the time it was ready, I was too impatient to make the enchiladas. Plus, I needed to eat ASAP since I was dangerously close to falling into dopey territory due to low blood sugar. (This is often followed by super cranky territory—obviously, it’s critical that I am always happily fed.)
So instead I whipped up a quick quesadilla with the perfectly seasoned beef and some shredded mexican cheese. Crisis adverted. I happily made the enchiladas the next night, and they were muy delicious!
TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.
Slow Cooker Beef Enchiladas
Adapted from Bev Cooks
- 2 pound beef chuck pot roast
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 (4 oz) can diced green chilies
- 1 (28 oz) can mild enchilada sauce
- 1 (14 oz) can mild or hot enchilada sauce (optional)*
- 10 6-inch flour tortillas
- 1/2 cup cilantro, chopped
- 4 cups shredded mexican cheese
- guacamole (optional)
- sour cream (optional)
- Arrange the beef in the slow cooker. Cut small slices into the beef and insert garlic slivers into them.
- In a small bowl, combine the cumin, chili powder, garlic powder, oregano and salt and pepper together. Pour spices over the meat and combine.
- Cover and cook on the lowest setting for 6 hours. Remove from slow cooker and shred beef with two forks.
- Place beef in a bowl and add the diced chilies and 1/2 cup of enchilada sauce. Combine.
- Preheat oven to 375 degrees. Pour a small amount of enchilada sauce in the bottom of a buttered 9×13-inch baking dish.
- Lightly spray a tortilla with non-stick spray and heat for a few seconds on each side in a skillet over medium heat; this makes the tortilla pliable so you can roll them.
- Divide the beef mixture along the edge of each tortilla. Top with a handful of cilantro and cheese. Roll tightly and place in the dish seam side down.
- Pour the remaining sauce over the enchiladas and cover with the mexican cheese. Bake for 20-30 minutes or until the cheese is browned and bubbly.
- Serve with guacamole and sour cream.
If you are making the beef the day before, I would slightly heat the beef mixture prior to rolling them in the tortillas.
I am a spice wimp so I only used mild enchilada sauce. If you are tougher than I am – you could mix a can of hot and mild enchilada sauce together or use all hot enchilada sauce.
*You may not need the additional can of enchilada sauce. It depends on how “saucy” you like your enchiladas. I would start with one can than add the next can if you need it.