Slow Cooker Shredded Beef Enchiladas
Slow Cooker Shredded Beef Enchiladas — tender shredded beef cooked in a simple homemade enchilada sauce. Layer in tortillas, top with cheese and bake until bubbly! You’ll never use canned enchilada sauce again!
Ingredients
- 2 pounds chuck roast
- salt and freshly ground black pepper
- 2 cups low-sodium beef broth
- 2 Tablespoons apple cider vinegar
- 1 cup of your favorite salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoons cornstarch + 2 Tablespoons waters , mixed together to make a cornstarch slurry
- 10- 12 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
- Whisk together beef broth, vinegar, salsa, cumin, chili powder, onion powder, and garlic powder. 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. Pour remaining broth from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry.
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