Easy Shredded Beef Enchilada Recipe

Shredded Beef Enchiladas Tastes Better From Scratch

WebAug 17, 2020 · Preheat oven to 350 degrees F. Pour ½ cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and …

Rating: 5/5(358)
1. Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.
2. Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
3. Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
4. Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed.

Preview

See Also:

Show details

5 Ingredient Beef Enchiladas Southern Bite

WebApr 17, 2018 · Instructions. Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray. In a large skillet, …

1. Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
2. In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat. Stir in the salsa and cook until heated through. Remove from the heat.
3. Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.
4. Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese. Tightly roll each tortilla up and place them in the dish, seam side down. Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.

Preview

See Also:

Show details

Shredded Beef Enchiladas Belly Full

WebMay 3, 2023 · Preheat oven to 350 degrees F. Coat a 9×13 casserole dish with nonstick cooking spray. In a medium saucepan, combine the chile …

1. Preheat oven to 350 degrees F. Coat a 9x13 casserole dish with nonstick cooking spray.
2. In a medium saucepan, combine the chile peppers and their liquid, the cumin, chili powder, and salt; cook over medium heat for 1-2 minutes until heated through. Stir in flour and mix to combine for 1 more minute. Remove from heat and stir in the sour cream and 1/2 cup of the cheese.
3. On the lower third of each tortilla, spread a heaping tablespoon of the sauce, followed by 1/3 cup of the beef. Roll up the tortillas tightly and place, seam side down, in the prepared dish.
4. Cover with foil and bake for 25 minutes. Uncover; sprinkle with 3/4 cups of the cheese, spoon salsa verde over the top, followed by the remaining 3/4 cup cheese. Place back in the oven, uncovered, for 10 minutes until the cheese is melted and the enchiladas are heated through.

Preview

See Also:

Show details