Crock Pot Beef Enchiladas
These crock pot beef enchiladas first start out in the crock pot then the tender beef is shredded, added with two types of cheese, and rolled in flour tortillas, topped with enchilada sauce and baked to melty perfection.
Servings: 5 servings of 2 Enchiladas
Calories: 811kcal
Ingredients
- 2 ½ - 3 pounds boneless beef shoulder roast, cut into 1-2 inch chunks
- 1 medium yellow onion, diced
- 15 ounce red enchilada sauce
- 12 ounce jar Hatch Valley Salsa, Trader Joe’s
- 4 ounce diced jalapenos
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 10 flour tortillas, burrito size
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey jack cheese, shredded
- (2) 15 ounce red enchilada sauce
Instructions
- Line a 6-8 quart crock pot with a crockpot liner or spray with a non-stick cooking spray.
- Add meat, seasonings, onions, jalapenos, enchilada sauce, and salsa.
- Cover and cook on high for 4-5 hours, or on low for 8-9 hours.
- Remove beef from the crock pot and shred.
- Preheat the oven to 350 degrees.
- Spray a 9x13 baking dish with nonstick cooking spray. Pour ¼ cup of enchilada sauce into the bottom of the baking dish and set aside.
- In a shallow bowl or dish, pour enchilada sauce.
- Take tortilla and lightly coat in enchilada sauce by dipping tortilla into a shallow dish on both sides.
- Fill the tortilla with shredded cheese, shredded beef, and a little more shredded cheese on top.
- Tightly roll the tortilla up and place in the baking dish.
- Repeat until the dish is full.
- Pour the remaining sauce over the tortillas and top with the remaining cheese.
- Cover with foil and bake in the preheated oven for 20 minutes, remove foil, and bake for an additional 10-15 minutes uncovered.
- Remove from over and serve.
Notes
- Look for a shoulder roast with plenty of marbling but not too many large, thick strips of fat. This ensures a juicy, tender roast without a lot of grease.
- Give the tortillas a gentle tap after dipping them in the sauce. This removes excess sauce and creates the perfect coating.
- Chill your onions in the refrigerator for about 30 minutes to avoid those tears.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 811kcal | Carbohydrates: 55g | Protein: 57g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 159mg | Sodium: 3092mg | Potassium: 779mg | Fiber: 8g | Sugar: 19g | Vitamin A: 2982IU | Vitamin C: 33mg | Calcium: 786mg | Iron: 7mg