Shredded Beef Enchiladas
Crock pot shredded beef enchiladas with red enchilada sauce, refried beans, cheese, and flour tortillas.
Ingredients
- 1 pound stew beef or 2 to 3 pound chuck roast for a larger batch
- 1 large can red enchilada sauce 19 ounces, divided
- 2 beef bouillon cubes
- 1/2 can refried beans
- 3 cups shredded Mexican blend or cheddar cheese divided
- 6 burrito-size flour tortillas
- 1 small can diced green chiles optional
- Sour cream and rice for serving
Instructions
- Place beef in the slow cooker. Pour about three-quarters of the enchilada sauce over the beef and reserve the rest for topping.
- Add beef bouillon cubes, cover, and cook on Low for 8 hours, until beef shreds easily.
- Drain off most of the braising liquid, saving a little in case the filling needs moisture. Shred beef with two forks.
- Stir refried beans into the shredded beef. Add diced green chiles if using.
- Warm tortillas under a damp paper towel in the microwave for 30 to 45 seconds so they roll without cracking.
- Grease a 9x13 baking dish. Fill tortillas with beef mixture and some cheese, roll tightly, and place seam-side-down in the dish.
- Pour reserved enchilada sauce over the top and sprinkle with remaining cheese.
- Broil or bake until cheese is melted and the sauce is bubbling. Serve with sour cream and rice.
Notes
Do not drain all the braising liquid before shredding; a few tablespoons keep the filling moist. Warm tortillas before rolling so they do not split. The beef filling can be made up to 3 days ahead or frozen for up to 3 months. Assembled enchiladas can be refrigerated up to 24 hours before heating.
