So, as I’ve mentioned before, I usually cook meals that a pretty  healthy.  However, when it comes to holidays and special occasions I throw all cares to the wind and really cook something to indulge.  That is the case with this enchilada recipe.  It isn’t necessarily healthy, but it sure is amazing!  Like, the best enchiladas I’ve ever made amazing. I will be experimenting with a lightened-up version of this recipe that would be something I would have on our daily meal plan rotation.  No worries, all the same incredible flavors will be there and once it is perfected I will share it here with all of my friends! (you!)

These enchiladas easy to make (like all the other recipes I post!) and use a slow-cooker!  My crock-pot is pretty much my best friend!  It gets the beef so tender and easy to shred and all the flavors get marinaded in beautifully.  Its a beautiful thing.  Plus, this recipe makes 10-12 enchiladas so in our little family that means it is perfect for company/entertaining! This recipe would double very easily if you have a large enough crockpot for two roasts or two crockpots if you are feeding a crowd.

To start this dish you season your chuck roast on all sides with salt and pepper and place in your crock pot. Next you whisk together beef broth, apple cider vinegar, salsa, cumin, chili powder, chopped onion and minced garlic. Pour it in the crockpot over the roast. Then you cover and cook on low until the meat is cooked, tender, and shreds easily.

Afterwards you remove roast and shred with a fork and/or knife. All that tasty broth gets poured from the crock pot into a medium sized saucepan over medium heat on a stovetop. You slowly add cornstarch slurry while mixing. This for a few minutes until thickened then is seasoned with additional salt and pepper to taste.

Next you preheat oven to 350 degrees fahrenheit and toss 1/2 cup of sauce, diced green onion, and chopped cilatro in with the shredded beef. I also like to soften my tortillas per instructions on the bag then place one spoonful of the beef mixture and one spoonful of cheese on a tortilla. This makes it easier to roll them up without breaking them.  Roll up and place in a 13″ X 9″ baking dish seam-side down. Repeat until your dish is full or you are out of beef. Lastly you pour remaining sauce over the enchiladas and top with the remaining cheese. It is all baked in oven for 30 minutes until bubbly.

This enchilada sauce from scratch is so delicious that you may never want to go back to canned sauce again!  I know I don’t!  I highly recommend topping these enchiladas with sour cream, diced avocado, chopped cilantro and squeezing a little lime juice over the top.  If you like a little heat my husband and I would recommend a dash of hot sauce over the top!

Recipe adapted from Tastes Better From Scratch