Slow Cooker Shredded Beef Enchiladas Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine beef, onion, garlic, chili powder, cumin, oregano, salt, and pepper.
• STEP 2.Cook on low for 8 hours or on high for 4 hours, until beef is tender and easily shreds.
• STEP 3.Remove beef from slow cooker and shred using two forks. Return shredded beef to the slow cooker and mix with the cooking liquid.
• STEP 4.Preheat the oven to 375°F (190°C).
• STEP 5.Warm the corn tortillas in a dry skillet or microwave until pliable.
• STEP 6.Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• STEP 7.Place a spoonful of shredded beef onto each tortilla, roll tightly, and place seam-side down in the baking dish.
• STEP 8.Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
• STEP 9.Sprinkle shredded cheese on top of the enchiladas.
• STEP 10.Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
• STEP 11.Serve the enchiladas hot with rice, beans, and your favorite toppings.

Cooking Tips

• For extra flavor, sear the beef in a hot skillet before adding it to the slow cooker.
• If you prefer spicier enchiladas, add some diced jalapenos or a pinch of cayenne pepper to the beef mixture.
• To make the enchiladas ahead of time, assemble them in the baking dish and refrigerate. Bake when ready to serve.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) until heated through.
• Serve the enchiladas hot with rice, beans, and your favorite toppings.