Slow-Cooked Beef Enchiladas

Beef, Mexican

Prep Time: 15 min Cook Time: 7-1/4 hours Servings: 6 enchiladas. Source:

Ingredients

1 boneless beef chuck roast (1-3/4 pounds)

1 envelope taco seasoning

1 medium onion, chopped

1 cup beef broth

2 tablespoons all-purpose flour

1 tablespoon cold water

6 flour tortillas (8 inches)

1 can (4 ounces) chopped green chiles

1-1/2 cups shredded Mexican cheese blend, divided

1 can (10 ounces) enchilada sauce

Optional: Chopped lettuce and chopped tomatoes

Directions

Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker.

In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture.

Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

Nutrition

1 enchilada: 551 calories, 26g fat (11g saturated fat), 111mg cholesterol, 1388mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 38g protein.