Best 2 Slow Cooked Beef Enchiladas Recipes
**Slow-Cooked Beef Enchiladas: A Culinary Symphony of Mexican Flavors**
Embark on a delectable culinary journey with our exquisite Slow-Cooked Beef Enchiladas, a symphony of authentic Mexican flavors that will tantalize your taste buds. Picture tender, slow-cooked beef enveloped in a savory and aromatic enchilada sauce, nestled between layers of soft corn tortillas, and topped with a blanket of melted cheese. Each bite is a harmonious blend of rich beefiness, tangy sauce, and gooey cheese, complemented by a symphony of spices that dances on your palate. This recipe collection offers a variety of enchilada variations, including classic red enchiladas, tangy green enchiladas, and a unique white enchilada delight. So, prepare to indulge in a fiesta of flavors with our Slow-Cooked Beef Enchiladas, a culinary masterpiece that will leave you craving more.
SLOW-COOKED BEEF ENCHILADAS
Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 6 enchiladas.
Number Of Ingredients 11
Steps:
- 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., 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., 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.
Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.
TEQUILA SLOW-COOKED BEEF ENCHILADAS
I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!
Provided by victoria koontz
Categories 100+ Everyday Cooking Recipes
Time 14h25m
Yield 12
Number Of Ingredients 13
Steps:
- Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
- Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
- Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
- Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
- Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
- Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
- Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 1015.3 calories, Carbohydrate 103.7 g, Cholesterol 82.1 mg, Fat 34.5 g, Fiber 13.8 g, Protein 40 g, SaturatedFat 14.3 g, Sodium 2272.1 mg, Sugar 7.5 g
Tips:
- To save time, use store-bought enchilada sauce. However, if you prefer a more flavorful sauce, consider making your own using the recipe provided in the article.
- For a cheesy enchilada, use a blend of shredded cheddar and Monterey Jack cheeses. You could also add some crumbled queso fresco or cotija cheese for an extra kick of flavor.
- If you're short on time, you can use pre-cooked shredded chicken or beef. Just be sure to heat it through before assembling the enchiladas.
- To make the enchiladas ahead of time, assemble them and then cover them tightly with plastic wrap. Refrigerate for up to 2 days, or freeze for up to 2 months. When ready to serve, thaw the enchiladas in the refrigerator overnight or at room temperature for several hours. Then, bake according to the directions in the recipe.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and shredded lettuce.
Conclusion:
Slow-cooked beef enchiladas are a delicious and easy meal that is perfect for any occasion. They can be made ahead of time, which makes them a great option for busy weeknights. Plus, they're always a hit with family and friends. So next time you're looking for a satisfying and flavorful meal, give slow-cooked beef enchiladas a try.
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