Slow-Cooked Beef Enchiladas

Name: Slow-Cooked Beef Enchiladas
Prep time: 15 min
Cook time: 7 h 15 min
Total time: 7 h 30 min
Yield: 6 enchiladas
Cuisine: North America, Mexican
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

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 15 min. Cook: 7-1/4 hours

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

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

TEST KITCHEN APPROVED

Slow-Cooked Beef Enchiladas

6 Reviews Add your review

Yield:6 enchiladas

Prep:15 min

Cook:7 hours 15 min

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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

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Directions

1
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.

2
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.
3
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.