Category: Slow Cooker -

Shredded Beef Enchiladas     

Ingredients:
2 tablespoons chili powder
1 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
2 lb chuck roast
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
2 tablespoons apple cider vinegar
1 cup Pace salsa

Red Chile Sauce for Enchiladas:
2 Tbsp. vegetable oil
1/4 cup chopped onion
1 garlic clove, minced
1/4 tsp. oregano
1/4 tsp. cumin
2 Tbsp. flour
1 cup Select New Mexico red chile puree
1/2 cup canned pureed tomatoes
1 can chicken broth
1/2 tsp. salt

8-10 corn tortillas
2 cups shredded Monterey Jack or cheddar cheese

Garnishes:
Lettuce
Chopped tomatoes
Avocado, diced
Sour Cream

Preparation:
Blend spices and rub all over meat. Place onion and garlic in bottom of slow cooker; top with meat. Whisk together beef broth, vinegar, and salsa. Pour over roast. Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.

Heat the oil in a saucepan over medium heat, add onion and garlic and sauté until translucent, about 5 minutes. Add oregano, cumin, and flour and cook, stirring constantly, until mixture thickens, bubbles up and starts to brown like a roux, about 3 minutes. Turn off heat, gradually stir in the red chile puree and tomatoes. Turn heat back on to medium and gradually add chicken broth while stirring. Cook just until it begins to boil. Remove from heat and stir in salt.

Heat additional oil in a small skillet. Quickly fry each corn tortilla for about 10 seconds on each side. Layer on a plate with paper towels to soak up grease.

Preheat oven to 350 degrees F. Pour 1/2 cup of sauce over the beef and toss.

Dip tortilla in enchilada sauce, coating both sides. Place a spoonful of shredded beef and a spoonful of shredded cheese on tortilla, roll up and place in the pan, seam-side down. Repeat until pan is full. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.

Date added: 2017-08-26
Number of visits: 2291