Crock Pot Shredded Beef Enchiladas

Tender shredded beef cooked in the crock pot with flavorful spices, tomatoes, and green chilies, then wrapped in corn tortillas, topped with cheese, and baked until bubbly. These enchiladas are easy to make and packed with delicious flavors!

Ingredients:

• 2 lbs beef chuck roast
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can 14
• 5 oz diced tomatoes
• 1 can 4 oz diced green chilies
• 1 cup beef broth
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 12 small corn tortillas
• 2 cups shredded cheese
• 1/4 cup chopped fresh cilantro optional
• Sour cream and sliced jalapenos for serving optional

Instructions:

Put the chuck roast of beef in the crock pot

For the crock pot, add diced green chilies, diced tomatoes, diced onions, minced garlic, cumin, salt, pepper, and chili powder

Put the lid on and cook on low for 8 hours or high for 4 to 5 hours, until the beef is soft and can be shred with a fork

Take the beef out of the crock pot and use two forks to shred it

Warm the oven up to 175F 350C

Put a little of the beef mixture on each corn tortilla, and then top them with cheese shreds

Place each tortilla seam-side down in a baking dish and roll it up

Add the rest of the beef mixture and shredded cheese to the top of the enchiladas

Bake for twenty to twenty-five minutes, or until the cheese melts and bubbles

If you want, you can add chopped cilantro as a garnish

Serve with sour cream and sliced jalapenos