Slow Cooker Mexican Beef Enchiladas

  • Slow Cooker Mexican Beef Enchiladas

The beef literally melts in your mouth after slow cooking all day!

Slow Cooker Mexican Beef Enchiladas

Also seen on Six Sisters' Stuff


3 pound beef rump roast ( ((2-3 lb) )
1 Can (14 oz) tomatoes ( diced with green chili (I used Rotel) undrained )
1 Can (16 oz) beef broth
1 tablespoon cumin seed
1 tablespoon chili powder
1/4 cup red wine vinegar
1 1/2 cups cheddar cheese ( shredded )
1 Can (16 oz) enchilada sauce ( red )
8 flour tortilla ( 8-10 )


Spray crock pot with non-stick cooking spray. Place roast inside, then pour the tomatoes and beef broth on top. Add the cumin, vinegar and chili powder, then cook on low for 8-10 hours.
When it's finished cooking, remove roast and shred with two forks (it should practically fall apart). Add a couple spoonfuls of meat to each tortilla, roll up, and place in a 9x13" baking pan that has been sprayed with non-stick cooking spray. Repeat with remaining meat and tortillas.
Top rolled-up tortillas with enchilada sauce and shredded cheese. Bake at 350 degrees for 20-25 minutes, or until cheese is bubbly.

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