Slow Cooker Shredded Beef Enchiladas

Course: Dinner, Main Dish
Cuisine: Mexican

Ingredients

Slow Cook Shredded Beef

  • 2 lbs chuck roast
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs apple cider vinegar
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 2 cups beef broth

Enchilada Sauce

  • 1 onion chipped
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 2 cups tomato sauce
  • 3 tbs chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp salt

Enchiladas

  • 2 tbs olive oil
  • 1/2 onion diced
  • 1 jalepeno diced
  • 1 bunch cilantro chopped
  • 1 avocado chopped
  • 1/2 head romaine lettuce shredded
  • 12 corn tortillas

Instructions

Shredded Beef

  • Pour apple cider vinegar and beef broth in slow cooker.
  • Rub chuck roast with salt, pepper, cumin, garlic and chili powder.
  • Place roast into slow cooker and cook on low for 8 hours.
  • Remove the roast from the slow cooker and shred. Place aside.

Sauce

  • Heat oil in saucepan over medium heat.
  • Add onions, jalapeno and garlic to oil. Saute until onions are opaque.
  • Stir in the rest of the ingredients and bring to boil.
  • Reduce heat and simmer for 20 minutes.
  • Add salt for required taste.

Enchiladas

  • Preheat oven to 356ºF
  • Coat baking dish with a thin layer of enchilada sauce.
  • Add a few spoonfuls of enchilada sauce to shredded beef and stir.
  • Roll shredded beef mixture into tortillas and place into baking dish.
  • Cover with the remaining enchilada sauce and bake for 15 minutes.
  • Serve and top with shredded lettuce, cilantro and avocado.