Recipe Detail

FF Slow Cooker Beef Enchiladas

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Number of Servings:


  1. 1 whole - 2 Pound Beef Chuck Roast
  2. 1 envelopes - Taco Seasoning
  3. 1 whole - Medium Onion
  4. 1 cups - Beef Broth
  5. 2 tablespoons - Flour
  6. 1 tablespoons - Water
  7. 6 whole - Flour Tortillas
  8. 1 cans - Green Chiles 4 oz
  9. 1 cups - Mexican Cheese Blend
  10. 1 cans - Enchilada Sauce 10 oz


1. 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.

2. 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.

3. 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.




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