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Slow-Cooked Beef Enchiladas

Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 7-1/4 hours
  • Makes
    6 enchiladas

Ingredients

  • 1 boneless beef chuck roast (1-3/4 pounds)
  • 1 envelope taco seasoning
  • 1 medium onion, chopped
  • 1 cup beef broth
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cold water
  • 6 flour tortillas (8 inches)
  • 1 can (4 ounces) chopped green chiles
  • 1-1/2 cups shredded Mexican cheese blend, divided
  • 1 can (10 ounces) enchilada sauce
  • Optional: Chopped lettuce and chopped tomatoes

Directions

  • Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker.
  • In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture.
  • Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.
Nutrition Facts
1 enchilada: 551 calories, 26g fat (11g saturated fat), 111mg cholesterol, 1388mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 38g protein.

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