CROCK POT BEEF ENCHILADAS
Why I Love This Recipe
GREAT RECIPE FOR DURING THE WEEK ON THOSE BUSY WORKDAYS LET BEEF COOK WHILE YOUR AWAY COME HOME WRAP AND THROW IN THE OVEN
Ingredients You'll Need
2 pound beef chuck roast
2 cups beef broth
1 cup salsa I use Pace chunky medium
i large can old El Paso red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoon cornstarch mixed with 2 tablespoons water
10 large flour tortilla
1 cup shredded cheddar cheese
1 cup monterey jack cheese, shredded
Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
Whisk together beef broth, 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.
Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, as needed.
Preheat oven to 350 degrees F.
Pour 1/2 cup of sauce over the beef and toss.
Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese.
spoon of enchilada sauce.
Roll up and place in the pan, seam-side down. Pour desired amount of Old El Paso Enchilada sauce over the enchiladas. **I like sauce and usually save a little for dipping on my plate.
Top with remaining cheese
Bake for 30 minutes, until bubbly. garnish with fresh green onion and cilantro (optional)