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Beef Enchiladas

Taste Recipes

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

Taste Recipes

6 reviews

Total Time

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

By Taste Of Home Editorial Team

Recipe by Taste Recipes Test Kitchen

Tested by Taste Recipes Test Kitchen

Taste Recipes'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 Recipes Test Kitchen, Milwaukee, Wisconsin

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Test Kitchen Approved

Slow-Cooked Beef Enchiladas

6 reviews

Prep Time 15 min

Cook Time 7 hours 15 min

Yield 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

Text Ingredients

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.