Slow Cooker Beef Enchiladas

Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite.

• Preparation Time: 10 mins
• Cooking Time: 7 hr
• Total Time: 7 hr 10 mins
• Calories: 447 Calories

Ingredients

• 1 teaspoon salt
• 5 cloves garlic, minced
• 4 pounds beef chuck roast
• 1 large onion, sliced thin
• 2 (10 ounce) cans red enchilada sauce
• 1 cup MUSSELMAN'S® Apple Butter
• ½ cup cayenne pepper sauce
• 16 flour tortillas
• 3 cups shredded Monterey Jack cheese or "Mexican blend" cheese

Recipe Instructions

Step 1

Place the beef roast in a large slow cooker and cover with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce, and 1 teaspoon salt.

Step 2

Place the lid on top and turn the slow cooker on high. Cook for 5-7 hours, or 10-12 hours on low, until the roast shreds easily with a fork (fork-tender.)

Step 3

Pull the beef roast out of the sauce and place on a cutting board. Shred with 2 forks and mix the shredded meat back into the sauce. Keep on warm until ready to continue.

Step 4

Preheat the oven to 400 degrees F. Scoop the meat into tortillas and roll.

Step 5

Place each enchilada in a large 10x15-inch baking dish. Once the tortillas and meat are used up, spoon the remaining sauce over the top of the beef enchilada recipe and cover with shredded cheese.

Step 6

Bake for 10-15 minutes until the cheese is melted and bubbly. Serve warm with your choice of fresh toppings.