Ingredients
- 2 1/2 pounds chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 15 ounces red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cups Mexican blend shredded cheese
Instructions
- Place the chuck roast in the slow cooker and pour in the beef broth. In a small bowl, mix chili powder, cumin, salt, onion powder, garlic powder, and black pepper. Sprinkle evenly over the roast. Cover and cook on low for 6 hours until fork-tender.
- Remove the roast and shred using two forks. Discard excess fat if necessary.
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9 x 13-inch baking dish.
- Place about 1/4 cup shredded beef and 2 tablespoons cheese down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour remaining enchilada sauce evenly over the tortillas.
- Sprinkle remaining shredded cheese over the top.
- Bake for 20 minutes until sauce is bubbly and cheese is melted.
- Let rest for 5 minutes before serving.
Notes
- Cook on high for 4 hours if short on time, though low heat yields more tender beef.
- Warm tortillas before filling to prevent cracking.
- Add black beans or green chiles to the filling for extra flavor and texture.
- Use corn tortillas for a more traditional flavor.
- Assemble ahead and refrigerate up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 6 hours 20 minutes
- Category: Main Course
- Method: Slow Cooker and Baking
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 2 enchiladas
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 145 mg
