Shredded Beef Enchiladas
Cozy Shredded Beef Enchiladas filled with tender, flavorful beef, slathered in zesty sauce and topped with gooey cheese. Perfect for family gatherings!
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Total Time: 510 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: None
Ingredients
- Beef Roast (2-3 lbs)
- Onion (1, diced)
- Garlic (3 cloves, minced)
- Low-sodium beef broth (2 cups)
- Enchilada sauce (2 cups)
- Corn tortillas (12)
- Cheddar cheese (2 cups, shredded)
- Toppings (sour cream, avocado, cilantro)
Instructions
- Prepare the Beef: Place your beef roast in the slow cooker. Add the diced onion, minced garlic, and beef broth. Set to low and let it cook for 8 hours, or until the beef shreds easily with a fork.
- Shred the Beef: Once cooked, remove the beef from the slow cooker, let it rest for a few minutes, then shred it into bite-sized pieces and return it to the cooker.
- Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Spoon some shredded beef into a corn tortilla, roll it tightly, and place seam-side down in a greased baking dish. Repeat with remaining tortillas.
- Add Sauce and Cheese: Pour half of the enchilada sauce over the rolled enchiladas and sprinkle cheddar cheese generously on top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly.
- Serve and Enjoy: Let cool for a few minutes before serving. Top with fresh cilantro, sour cream, or guacamole.
Notes
Feel free to experiment with different fillings or toppings to customize your enchiladas!
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: enchiladas, beef, Mexican, comfort food, family recipe