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Slow Cooker Ancho Beef Enchiladas
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Ancho Beef Enchiladas

Prep Time 10 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 40 minutes
Servings 10
Calories 404kcal
Author Jennifer Draper

Ingredients

  • 2 pounds 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 corn tortillas
  • 3/4 cup crumbled goat cheese (1 tablespoon per enchilada)
  • 1 1/2 cups red enchilada sauce (1/2 cup bottom, 1 cup top)
  • 2 cups shredded monterey jack cheese

Instructions

  • Rub 2 pounds 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 1/2 cup of enchilada sauce on the bottom of a 9x13 or equivalent casserole dish
  • Add 1/4 to 1/2 cup shredded beef and 1 tablespoon crumbled coat cheese to each corn tortilla and roll up
  • Place seam side down in casserole dish
  • Top 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

Notes

You will probably end up with more beef than you will need for 10 enchiladas. You can freeze it for another dish later or make even more enchiladas!

Nutrition

Calories: 404kcal | Carbohydrates: 18g | Protein: 28g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 612mg | Potassium: 423mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1075IU | Vitamin C: 0.7mg | Calcium: 239mg | Iron: 3.5mg