Tasty Thursday: Shredded Beef Enchiladas

Typically when I make enchiladas I use shredded chicken or ground beef. Last week, however, I wanted to do something with shredded beef so I did a little experimenting and a little adapting, busted out the crock pot and came up with this recipe. It was a big hit (and the extra filling made some darn fine nachos the next day).

Shredded Beef Enchiladas

  • 3-4 lb roast
  • 2 jars of salsa
  • 1 can of corn
  • 8 tortillas
  • 1 bag of shredded cheese
  1. Put roast in crock pot and cover with salsa. Cook on low heat for 7-8 hours.
  2. Shred beef and place back in the crock pot with the salsa & juices, add the can of corn (drained) and let cook for 15 minutes to combine and soak up more juice.
  3. Assemble your enchiladas by adding a scoop of the meat/corn mixture to a tortilla with a bit of shredded cheese. Roll and place, seam side down, in a 9×13 pan sprayed with cooking spray
  4. Top with sauce (see below) and more cheese. Bake at 350 for 30 minutes.

Enchilada Sauce

adapted from Emeril Lagasse’s Easy Enchilada Sauce

  • 2 TB butter
  • 2 TB flour
  • 2 TB chili powder
  • 3 cups chicken broth
  • 12 oz can of tomato paste
  • 1 tsp oregano
  • 1 tsp cumin
  1. In a medium sauce pan, melt the butter, add the flour and make a light roux – just cook it for a minute or two.
  2. Add chili powder, oregano & cumin and cook for 30 seconds. Add tomato paste and stock. Stir to combine and bring to a boil. Reduce heat to low and simmer for 10 minutes. The sauce will get quite thick, you can add more broth if you’d like it a bit thinner.

3 thoughts on “Tasty Thursday: Shredded Beef Enchiladas

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