We love this recipe and it’s definitely a Go-To weeknight meal because of how easy it is. I usually serve it with re-fried beans and Rice Cooker Mexican Rice. My son asks for it on a regular basis, and that’s saying a lot because he is the pickiest one of them all! My kids love helping me cook the tortillas and sprinkle the cheese on top. It get’s the family together, and family dinners are very important to us.

How do you think these beef enchilada flavors would translate into a Potato Chip Flavor?

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Slow Cooker Beef Enchiladas:

• 3 small cans of your favorite Enchilada Sauce. We get mild for our kids
• 1.5-2 pounds beef rump roast or other lean cut of beef
• 8-10 uncooked tortillas
• 2-3 cups shredded Mexican blend or cheddar cheese

Add half a can of Enchilada Sauce to the slow cooker. Add meat and cover with remaining sauce. Cook on low for 6-8 hours until able to shred. Shred meat and add another can of sauce. Let cook for about another 30 minutes on low.

Preheat oven to 375 Degrees. Cook tortillas according to package directions.

Spray a 9×13″ pan with non stick spray. Grab a tortilla, add some meat in a line down the middle, sprinkle with a little cheese and roll up. Move to the side of the pan and repeat until pan is full. Mine holds 8-10 depending on how full I fill them.

 Pour last can of sauce all over the top of the enchiladas.

Sprinkle cheese all over top.

Bake at 375 degrees for 20-30 minutes or until hot and bubbly in the middle. Remove from oven and let cook about 10 minutes before serving.

Enjoy with re-fried beans, Spanish rice, sour cream, guacamole, etc.

 

 

Slow Cooker Beef Enchiladas:

• 3 small cans of your favorite Enchilada Sauce. We get mild for our kids
• 1.5-2 pounds beef rump roast or other lean cut of beef
• 8-10 uncooked tortillas
• 2-3 cups shredded Mexican blend or cheddar cheese

Add half a can of Enchilada Sauce to the slow cooker. Add meat and cover with remaining sauce. Cook on low for 6-8 hours until able to shred. Shred meat and add another can of sauce. Let cook for about another 30 minutes on low. Preheat oven to 375 Degrees. Cook tortillas according to package directions. Spray a 9×13″ pan with non stick spray. Grab a tortilla, add some meat in a line down the middle, sprinkle with a little cheese and roll up. Move to the side of the pan and repeat until pan is full. Mine holds 8-10 depending on how full I fill them. Pour last can of sauce all over the top of the enchiladas. Sprinkle cheese all over top. Bake at 375 degrees for 20-30 minutes or until hot and bubbly in the middle. Remove from oven and let cook about 10 minutes before serving. Enjoy with re-fried beans, Spanish rice, sour cream, guacamole, etc.