Shredded Beef Enchiladas – a delicious recipe with beef roast, tomatoes, green chilies, ground cumin, garlic salt, enchilada sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired.
2
Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.
2007
kcal
Calories
18
g
Fat
384
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 (3 lb) beef roast, 1 (28 ounce) can flavored tomatoes, 1 (4 ounce) can green chilies, 1 tablespoon ground cumin, and more.
Yes, Shredded Beef Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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