Crock Pot Shredded Beef Enchiladas Recipes

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

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.

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.

Steps:

• Brown hamburger and onion together.
• Drain excess fat and add diced tomatoes (with juice).
• Add chopped chilies and taco seasoning.
• Simmer 5 minutes.
• Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
• Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
• Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
• Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
• Pour 1 cup milk evenly over top--do not stir.
• Put on lid and cook on low up to 5 hours.

Steps:

• Place defrosted ground beef in crock pot.
• Put everything in crock pot except tortillas, cream cheese, shredded cheese, and enchilada sauce. ( I just threw everything in crock pot unitl i liked the look of its consistency).
• Mix the meat with the ingredients, cook on low for about 4 hours I cooked longer since i came home late and it was still good.
• When its cooked, pour desired amount of enchilada sauce, and shredded cheese in mixture. Also room temp cream cheese cubed.
• Let sit until cheese is melted, stir together and roll mixture in warm tortillas.
• Put in baking dish pour desired amount of left over enchilada sauce over tortillas. And sprinkle cheese on top.
• Bake on 350 for 15-20 minutes.