Name: Shredded Beef Enchiladas
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 1/2 lb. beef shoulder roast -; 2 tbsp. Taco Seasoning -; 2 tsp. chili powder -; 1 15-ounce can green enchilada sauce -; 1 tbsp. corn starch plus 3 tbsp. cold water -; 12 flour tortillas -; 2 c. shredded Mexican blend cheese, divided -; Salsa, onions, cilantro, chopped tomatoes, avocado, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Shredded Beef Enchiladas

1. 1 1/2 lb. beef shoulder roast -

2. 2 tbsp. Taco Seasoning -

3. 2 tsp. chili powder -

4. 1 15-ounce can green enchilada sauce -

5. 1 tbsp. corn starch plus 3 tbsp. cold water -

6. 12 flour tortillas -

7. 2 c. shredded Mexican blend cheese, divided -

8. Salsa, onions, cilantro, chopped tomatoes, avocado, for garnish -

How to cook deliciously - Shredded Beef Enchiladas

1. Stage

Pour 1 cup water into your slow cooker. Add beef roast, then sprinkle taco seasoning and chili powder over the beef. Cover and cook on low until fall-apart tender, 8 hours. Shred with two forks.

2. Stage

In a medium saucepan, bring enchilada sauce to a boil. Stir together cornstarch and water until dissolved in a small bowl, then add to enchilada sauce and reduce heat to medium-low, stirring until thickened. Remove from heat.

3. Stage

Preheat oven to 350º and grease a large casserole or baking dish. Spread half of the enchilada sauce in the bottom of the dish.

4. Stage

Arrange tortillas on a clean flat surface. Divide 1 cup cheese among tortillas. Top with shredded beef. Roll tightly and place side by side in baking dish. Top with remaining half enchilada sauce and cheese.

5. Stage

Cover dish with foil and bake until cheese is melted, 10 to 12 minutes. Uncover and bake 4 to 5 minutes more. Top enchiladas with desired toppings and serve.