- Category: other recipes
Ingredients
- 1 beef chuck roast, 2 lbs
- salt and pepper
- 2 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 cup your favorite salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 tablespoons cornstarch mixed with 3 tablespoons water to make a "slurry"
- 10 large flour tortillas
- 1 1/2 cups shredded cheese, shredded
- 1 cup monteray jack cheese, shredded
- 1/4 cup green onion, diced
- 1/3 cup cilantro, chopped
- sour cream, diced avocado, chopped cilantro and lime for topping if desired
Instructions
- Season your roast on all sides with salt and pepper and place in your crock pot. Whisk together beef broth, apple cider vinegar, salsa, cumin, chili powder, chopped onion and minced garlic. Pour it in the crockpot over the roast. Cover and cook on low until the meat is cooked, tender, and shreds easily.
- Remove roast and shred with a fork and/or knife. Pour all the broth from crock pot into a medium sized saucepan over medium heat on a stovetop. Slowly add cornstarch slurry while mixing. Let it simmer for a few minutes until thickened. Season with additional salt and pepper to taste.
- Preheat oven to 350 degrees fahrenheit.
- Toss 1/2 cup of sauce , diced green onion, and chopped cilatro in with the shredded beef. Soften your tortillas per instructions on the bag then place one spoonful of the beef mixture and one spoonful of cheese on a tortilla. 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. Pour remaining sauce over the enchiladas. Top with the remaining cheese. Bake in oven for 30 minutes until bubbly.
- Top enchiladas with sour cream, diced avocado, chopped cilantro and serve with a lime wedge if desired. (Highly recommended!)
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