ench

Red Enchiladas

These enchiladas pack a punch, it is a must try recipe!

prep time

20 mins

cook time

8 hours

servings

10 people

Tags: spicy dish main dish

instructions

step 1

Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.

step 2

Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.

step 3

Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.

step 4

Pour the sauce 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, if needed.

step 5

Preheat oven to 350 degrees F.

step 6

Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down.

step 7

Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.

step 8

Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.

ingredients

2 1/2 pounds chuck roast

Salt and freshly ground black pepper

2 cups low-sodium beef broth

1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with green chiles

1 1/2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon dried oregano

2 Tablespoons cornstarch + 2 Tablespoons waters , mixed together to make a cornstarch slurry

10- 12 flour tortillas , or 12-15 corn tortillas (warmed on a dry hot skillet first)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese