Beef Enchiladas

Jane Talso Albuquerque, NM

Prep. Time: 15 Minutes
Cooking Time: 4–5 Hours


  • 4-lb. boneless chuck roast
  • 2 Tbsp. oil
  • 4 cups sliced onions
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 2 tsp. cumin seeds
  • 2 4½-oz. cans peeled, diced green chilies
  • 14½-oz. can peeled, diced tomatoes
  • 8 large tortillas (10–12 inch size)
  • 1 lb. cheddar cheese, shredded
  • 4 cups green or red enchilada sauce

Ideal Slow Cooker Size: 5–6-Quart


  1. Brown roast on all sides in oil in saucepan. Place roast in slow cooker.
  2. Add remaining ingredients except tortillas, cheese, and sauce.
  3. Cover. Cook on High 4–5 hours.
  4. Shred meat with fork and return to slow cooker.
  5. Warm tortillas in oven. Heat enchilada sauce. Fill each tortilla with ¾ cup beef mixture and ½ cup cheese. Roll up and serve with sauce.


Use 2 lbs. ground beef instead of chuck roast. Brown without oil in saucepan, along with chopped onions.