Slow Cooker Shredded Beef Enchiladas

These Shredded Beef Enchiladas in a Slow Cooker are simple to make and taste great. Shredded tender beef cooked slowly in a tasty tomato and chili sauce, then wrapped in corn tortillas, topped with melted cheese, and baked until golden.

Ingredients:

• 2 lbs beef chuck roast
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 1 can 4 oz diced green chilies
• 1 cup beef broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 2 cups shredded cheese cheddar or Mexican blend
• 1/4 cup chopped fresh cilantro optional, for garnish

Instructions:

Place beef chuck roast in slow cooker

Add diced onion, minced garlic, diced tomatoes, diced green chilies, beef broth, cumin, chili powder, paprika, salt, and black pepper

Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and easily shreds with a fork

Preheat oven to 350F 175C

Remove beef from slow cooker and shred using two forks

Return shredded beef to slow cooker and mix well with the sauce

Wrap corn tortillas in a damp paper towel and microwave for 1 minute to soften

Spoon some shredded beef mixture onto each tortilla, roll tightly, and place seam-side down in a greased 9x13 inch baking dish

Top enchiladas with remaining shredded cheese

Bake in preheated oven for 20-25 minutes, until cheese is melted and bubbly

Garnish with chopped cilantro if desired before serving