Shredded Beef Enchiladas
Wellborn 2R Ranch cowboy Chris Littlefield’s wife Dee Ann makes these enchiladas often. She likes to make them with corn tortillas and then serve them with homemade flour tortillas on the side to help scoop up the extra goodness. They are a great mid-week dinner because the slow cooker does all the work during the day and then they are fast and easy to assemble at dinner time. Put a pot of beans in another slow cooker and you have a full meal nearly ready when you get home and you won’t even heat the kitchen up. Serve with homemade salsa and a fresh salad. Perfect way to end the day!
3 lb. Wellborn 2R Beef Boneless Chuck Roast
1 cup beef broth
3 tbsp. Taco Seasoning
2 tsp. chili powder
1 15-ounce can green enchilada sauce
1 tbsp. corn starch plus 3 tbsp. cold water
12 flour tortillas (or corn)
2 c. shredded Mexican blend cheese, divided
Salsa, onions, cilantro, chopped tomatoes, avocado, for garnish
Step 1: Pour 1 cup water into your slow cooker. Add beef roast, then sprinkle taco seasoning and chili powder over the beef. Cover and cook on low until fall-apart tender, 8 hours. Shred with two forks.
Step 2: In a medium saucepan, bring enchilada sauce to a boil. Stir together cornstarch and water until dissolved in a small bowl, then add to enchilada sauce and reduce heat to medium-low, stirring until thickened. Remove from heat.
Step 3: Preheat oven to 350º and grease a large casserole or baking dish. Spread half of the enchilada sauce in the bottom of the dish.
Step 4: Arrange tortillas on a clean flat surface. (If you are using corn tortillas, dip them quickly in hot oil to soften, then place between paper towels to abosorb excess oil.) Divide 1 cup cheese among tortillas. Top with shredded beef. Roll tightly and place side by side in baking dish. Top with remaining half enchilada sauce and cheese.
Step 5: Cover dish with foil and bake until cheese is melted, 10 to 12 minutes. Uncover and bake 4 to 5 minutes more. Top enchiladas with desired toppings and serve.