Best 2 Slow Cooked Beef Enchiladas Recipes

When it comes to finding the best recipe for slow-cooked beef enchiladas, there are countless options available that promise mouthwatering flavors and an unforgettable culinary experience. Whether you prefer classic enchiladas smothered in a rich and flavorful sauce, or modern variations with unique ingredients and unexpected twists, this versatile dish offers a perfect blend of Tex-Mex and Mexican cuisine. This article aims to navigate you through a diverse range of slow-cooked beef enchilada recipes, helping you select the perfect one to tantalize your taste buds and satisfy your cravings. From traditional recipes passed down through generations, to innovative creations bursting with bold flavors, we'll explore the culinary landscape of slow-cooked beef enchiladas, highlighting the distinctive features and advantages of each recipe. Get ready to embark on a culinary journey that will leave you craving for more!

Let's cook with our recipes!

SLOW-COOKED BEEF ENCHILADAS

Slow-Cooked Beef Enchiladas image

Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 7h30m

Yield 6 enchiladas.

Number Of Ingredients 11

Ingredients

1 boneless beef chuck roast (1-3/4 pounds)
1 envelope taco seasoning
1 medium onion, chopped
1 cup beef broth
2 tablespoons all-purpose flour
1 tablespoon cold water
6 flour tortillas (8 inches)
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Optional: Chopped lettuce and chopped tomatoes

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.

Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.

TEQUILA SLOW-COOKED BEEF ENCHILADAS

Tequila Slow-Cooked Beef Enchiladas image

I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!

Provided by victoria koontz

Categories 100+ Everyday Cooking Recipes

Time 14h25m

Yield 12

Number Of Ingredients 13

Ingredients

1 (3 pound) beef roast
3 cups tequila
3 jalapeno peppers, seeded and diced
6 cloves garlic, smashed and diced
3 cups uncooked rice
2 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) can refried beans
2 (6 ounce) cans diced green chile peppers, divided
4 (7.75 ounce) cans spicy enchilada sauce
2 (12 fluid ounce) cans mild enchilada sauce
2 (6 ounce) cans tomato paste
1 (12 ounce) bag shredded Mexican cheese blend
12 (12 inch) flour tortillas, or more as needed

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.

Nutrition Facts : Calories 1015.3 calories, Carbohydrate 103.7 g, Cholesterol 82.1 mg, Fat 34.5 g, Fiber 13.8 g, Protein 40 g, SaturatedFat 14.3 g, Sodium 2272.1 mg, Sugar 7.5 g

Tips for Making Slow-Cooked Beef Enchiladas:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your enchiladas. Look for high-quality beef, cheese, and spices.
Brown the beef before cooking: Browning the beef adds flavor and helps to lock in the juices. Be sure to drain any excess grease before adding the beef to the slow cooker.
Use a flavorful sauce: The sauce is what brings all the flavors of the enchiladas together. Use a sauce that has a good balance of sweetness, spice, and acidity.
Don't overcook the enchiladas: Overcooked enchiladas will be dry and tough. Cook them just until the beef is tender and the cheese is melted.

Conclusion:

Slow-cooked beef enchiladas are a delicious and easy weeknight meal. They are perfect for a busy family or for a potluck. With a few simple tips, you can make sure that your enchiladas are flavorful and moist. So next time you're looking for a quick and easy meal, give slow-cooked beef enchiladas a try.