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!
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Slow Cooker Beef Enchiladas
Adapted from Bev Cooks
Serves 10
Ingredients:
- 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)
Instructions:
- 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.
Special Notes:
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.
Enjoy!
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