Thursday, April 2, 2015

Slow Cooker Beef for Enchiladas

Most of the fam was fan of these enchiladas.  I loved them, myself.  I don't like canned enchilada sauce, so I never make enchiladas.  But the homemade sauce from this recipe is so good, easy, and flavorful.  A friend made this and it looked so good (and easy!) I decided to make it too.
You can make this recipe ahead of time- even cooking your meat overnight, then assembling the enchiladas in the morning, sticking them in the fridge, and then into the oven in the evening when you're ready for dinner.  That's what I did.  (And why I have no pics of the baked enchiladas; it was totally dark outside when we finally got to eat these.)  The meat alone is very good too, and would be good in tacos, taco salad, or a burrito bowl too.  I omitted the salt from this recipe; there is plenty of salt from the broth, salsa, and cheese.
Slow Cooker Beef for Enchiladas
adapted from Mel's Kitchen Cafe

1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth (I just used one regular can)
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons cornstarch or flour
10 6- or 7-inch flour or corn tortillas
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese
Fresh cilantro (optional)

1.  In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily. (I cooked on low overnight, then assembled the enchiladas in the morning, stuck in the fridge, and baked in the evening for dinner.)

2.  Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9x13).
Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

3.  Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9x13-inch pan. Toss the cheddar and Monterey Jack cheeses together.  Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. (I had one row length-wise and one width-wise.)

4.  Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will be too much. I didn't use all the sauce.)  Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.  Sprinkle with fresh cilantro, if desired, and serve.
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