Shredded Beef Enchiladas

Name: Shredded Beef Enchiladas
Prep time: 10 min
Total time: 8 h 10 min
Yield: 4
Ingredients: 1 1/2 lb. beef shoulder roast; 2 tbsp. Taco Seasoning; 2 tsp. chili powder; 1 15-ounce can green enchilada sauce; 1 tbsp. corn starch plus 3 tbsp. cold water; 12 flour tortillas; 2 c. shredded Mexican blend cheese, divided; Salsa, onions, cilantro, chopped tomatoes, avocado, for garnish

By Tiffany AzurePublished: Mar 17, 2017

Tiffany Azure

Yields:

Prep Time:

10 mins

Total Time:

8 hrs 10 mins

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These enchiladas are the best excuse to stay home on a Friday night.

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Ingredients

1 1/2 lb. beef shoulder roast
2 Tbsp. Taco Seasoning
2 tsp. chili powder
1 15-ounce can green enchilada sauce
1 Tbsp. corn starch plus 3 tbsp. cold water
12 flour tortillas
2 cups shredded Mexican blend cheese, divided
Salsa, onions, cilantro, chopped tomatoes, avocado, for garnish

Directions

1. Step 1Pour 1 cup water into your slow cooker. Add beef roast, then sprinkle taco seasoning and chili powder over the beef. Cover and cook on low until fall-apart tender, 8 hours. Shred with two forks.
2. Step 2In a medium saucepan, bring enchilada sauce to a boil. Stir together cornstarch and water until dissolved in a small bowl, then add to enchilada sauce and reduce heat to medium-low, stirring until thickened. Remove from heat.
3. Step 3Preheat oven to 350º and grease a large casserole or baking dish. Spread half of the enchilada sauce in the bottom of the dish.
4. Step 4Arrange tortillas on a clean flat surface. Divide 1 cup cheese among tortillas. Top with shredded beef. Roll tightly and place side by side in baking dish. Top with remaining half enchilada sauce and cheese.
5. Step 5Cover dish with foil and bake until cheese is melted, 10 to 12 minutes. Uncover and bake 4 to 5 minutes more. Top enchiladas with desired toppings and serve.