Shredded Beef Enchiladas

This was part of our Mexican food feast on New Year's Eve. It takes a little planning but very easy. You know IT Guy and his Mexican food....this was a huge success!!

Shredded Beef Enchiladas



1 2-pound beef chuck roast
1 medium onion – chopped
1 7-ounce can diced green chilies
1 clove garlic – minced
2 tablespoons chili powder
1 tablespoon cumin
3 cups grated cheese
18 corn tortillas
1 32-ounce can enchilada sauce (or homemade)


Place roast in crock pot. Cover with diced onion, green chilies and garlic.

Sprinkle in the seasonings.

Add beef broth and stir/toss to mix.

Cover crock pot and cook on high for 6 – 8 hours until roast is tender enough to shred easily with two forks. Remove any fat.

Heat corn tortillas in the microwave for 10 seconds at a time. Fill tortillas with 2 – 3 tablespoons of the meat mixture and 2 – 3 tablespoons of grated cheese. Roll enchilada style and place in a greased pan. Continue until all meat has been used.

Pour enchilada sauce over rolled enchiladas then sprinkle with more cheese.

Bake covered at 350 degrees for 30 – 45 minutes until hot and bubbly.

Serves 6 - 8

Here's SOME of the stuff you need.

Place the roast, onion, chilies and garlic in the crock pot.

Pour the beef stock over the whole she-bang and give it a stir.

Cook on high for 6 - 8 hours until the roast is fall apart tender. Shred it up and remove all fat.

Now..here's the rest of the stuff. Grated cheese, corn tortillas, enchilada sauce and the cooked, shredded beef.

Start rolling the enchiladas. Little bit of meat, little bit of cheese.

Then pour the sauce over the whole thing, sprinkle with more cheese and bake it up. I don't have a picture of the end result because my family is a bunch of vultures and they were hungry!!