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
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.
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
