Slow Cooker Beef Enchiladas

1. 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.

2. 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.)

3. 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.

4. 4

   Preheat the oven to 400 degrees F. Scoop the meat into tortillas and roll.

5. 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.

6. 6

   Bake for 10-15 minutes until the cheese is melted and bubbly. Serve warm with your choice of fresh toppings.

No additional tips available.