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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
404
kcal
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
¾
cup
crumbled goat cheese
(1 tablespoon per enchilada)
1 ½
cups
red enchilada sauce
(½ 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 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
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:
404
kcal
|
Carbohydrates:
18
g
|
Protein:
28
g
|
Fat:
24
g
|
Saturated Fat:
11
g
|
Cholesterol:
90
mg
|
Sodium:
612
mg
|
Potassium:
423
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1075
IU
|
Vitamin C:
0.7
mg
|
Calcium:
239
mg
|
Iron:
3.5
mg