The Best Beef Enchiladas
These beef enchiladas are a few steps beyond making a classic pot roast, and they are well worth the extra effort! The recipe is by one of my very favorite food bloggers, Mel. I tried these beef enchiladas on a whim, expecting an averagely good family dinner. But boy was I surprised! My kids ate them (win!) and my husband is still talking about them a month later. He has put them in my "best meals of all time" category! They are easy, rich, filling, a great take along meal, or a great recipe to make when you have guests. Believe me, people will be talking at your table with these on their dinner plates!
Slow Cooker Tender Beef {For Enchiladas}
It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.
Prep time:
Cook time:
Yield: Makes about 16 enchiladas (see note about freezing}
Serving size: 16
Calories per serving: 59
Ingredients:
Cook time:
Yield: Makes about 16 enchiladas (see note about freezing}
Serving size: 16
Calories per serving: 59
1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch or flour
10 6 - or 7-inch flour or corn tortillas
1 cup shredded sharp Cheddar cheese
1 1/2 cups shredded monterey jack cheese
fresh cilantro (optional)
Directions:
In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.
Source: melskitchencafe.com
Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired, and serve.
Source: melskitchencafe.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Put your rump roast in a slow cooker, and combine the broth, vinegar, salsa, cumin chili powder, onion powder, garlic powder, salt and pepper. Add this mixture to the roast and let cook on low for 8-10 hours. The meat should be tender and delicious! Next, I transfer the cooked roast to a 9x13 pan where I shred the beef. Moving all the juices from the slow cooker into a saucepan, bring that liquid to a simmer. I whisk the cornstarch and a bit of water so the cornstarch dissolves and isn't lumpy. Then add it to the saucepan and simmer. Stirring constantly, the juice should thicken into a gravy consistency. If it's not thickening enough, add more cornstarch slurry. You can season the gravy mixture more to taste at this point. Add about 1/2 cup of this sauce to your shredded beef, and another 1/2 cup to the 9x13 pan. Now combine the cheeses together. Fill each tortilla with beef, and a sprinkle of the cheese mixture. Roll these up and place in the pan- I can fit two rows of 5 enchiladas across the pan, to give you an idea space-wise. Now, distribute the remaining sauce over the enchiladas and bake at 350 degrees for 20-30 minutes until warm, golden and bubbly. If you want, you can sprinkle with cilantro for a little extra flavor and color. Enjoy!
Stefanie Hathaway