Description
Comforting beef enchiladas wrapped in soft corn tortillas, smothered in zesty sauce and topped with melted cheese.
Ingredients
Scale
- 2 pounds shredded beef
- 2 cups enchilada sauce
- 8–10 corn tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a slow cooker, combine the shredded beef, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Cook on low for 6-8 hours or until the beef is tender.
- Preheat the oven to 350°F (175°C).
- In a baking dish, spread a layer of enchilada sauce.
- Fill each corn tortilla with the prepared beef mixture and some shredded cheese. Roll them up and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the tortillas and top with the rest of the cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish with fresh cilantro if desired and serve immediately.
Notes
For variations, consider using shredded chicken or beans for a vegetarian option. Top with crumbled queso fresco or fresh avocado slices for added flavor.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg