Since we’ve done this for a couple of years in a row now, I think it’s safe to call enchiladas for Christmas Eve dinner our new family tradition. I mean really, if you think about it, when you are trying to feed a crowd these are perfect. You can make ahead the beef (it even freezes well) and then either cook these in the oven or in a casserole slow cooker for dinner. We also make up a pan of these corn and black bean enchiladas and my mom’s chicken enchiladas. Plus, you know, we also have to have chips and guac, salsa, rice, etc. It works out well because everyone can find something they like and it’s not a crazy amount of work for me and my mom!
A two pound chuck roast is the perfect amount to make a big pan of enchiladas. There not much to do here except load it up with my special seasoning blend. Then let it cook on low all day and shred. You could do this the day of as well but I prefer to have it done in advance.
How hard is it to make the seasoning blend? So easy! You probably have most of these dried spices in your cabinet. The secret (weird?) ingredient? Chocolate powder! That and a combo of ancho and regular chili powders gives this just the right amount of spice and a whole lot of deep and rich flavor.
And that’s about all there is too it. Just load up this beef roast with the seasoning and let it cook away. No need to add any juice or water to the slow cooker as this meat will put off it’s own as it cooks and doesn’t dry out at all.
Once you’ve got your juicy shredded beef (discard any remaining liquid) then you are ready to assemble. These couldn’t be simpler. Just a little of the beef and a little goat cheese inside some corn tortillas and topped off with sauce and cheese. I’ve got the perfect homemade sauce that you can also make ahead and freeze or you can use your favorite store bought brand!
- 2 pound beef chuck roast
- 2 tablespoons olive oil
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon unsweetened chocolate powder
- 1 teaspoon dried cilantro
- 10-12 corn tortillas
- ¾ cup crumbled goat cheese (1 tablespoon per enchilada)
- 1½ cup red enchilada sauce (1/2 cup bottom, 1 cup top)
- 2 cups shredded monterey jack cheese
- Rub 2 pound beef chuck roast with olive oil on both sides
- In small bowl stir together all seasonings
- Rub the seasoning evenly all over roast and place in slow cooker
- Cover and cook on low for 8 hours
- Remove cooked roast from slow cooker and shred using forks
- Discard any remaining liquid
- Place about ½ cup of enchilada sauce on the bottom of a 9x13 or equivalent casserole dish
- Add ¼ to ½ cup shredded beef and 1 tablespoon crumbled coat cheese to each corn tortilla and roll up
- Place seam side down in casserole dish
- To enchiladas with the remaining 1 cup of enchilada sauce and 2 cups of shredded cheese
- Bake at 350 degrees for 15-20 minutes or until heated through and cheese is bubbly and melted
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