Shredded Beef Enchiladas
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The crock pot does all of the work for the meat, then wrap it up in corn tortillas, top it with homemade red enchilada sauce and cheese and bake to perfection.
There is nothing in the world I love more than Mexican Food, I could seriously eat it every day.
I LOVE enchiladas — especially the authentic kind.
You know, shredded meat, corn tortillas, red sauce and gooey cheese.
That is what you have here.
Bonus: the crock pot does all of the work for the meat part… you can use left over meat to make these Shredded Beef Burritos, and using your own Homemade Red Enchilada Sauce they will taste just like you’re dining at a fabulous Mexican restaurant.
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Shredded Beef Enchiladas
Ingredients
- Follow the instructions for my Crock pot Shredded Beef
- Make up a batch of Homemade Red Enchilada Sauce
- 2 cups Shredded Mexican Cheese
- 8-10 Corn Tortillas
Instructions
- Preheat your oven to 350 degrees. Pour a little sauce into the bottom of a 10×8 baking dish.
- Warm your tortillas in the microwave for about 30 seconds, to make them easier to work with, and less likely to crack
- Fill the middle of the tortilla with meat, and lay them seam side down in the baking dish. Do this until the dish is full.
- Top with sauce and cheese.
- Cover with foil and bake for 30 minutes covered, uncover and bake until cheese is bubbly.
- Let sit in pan for about 5 minutes before serving.
I don’t think Mexican food gets better than this!! This is just stunning. I LOVE the sound of shredded beef enchiladas. Yum 🙂
I have never made my own enchiladas and now I have no excuse! Yours look AMAZING…and I can’t wait to try your accompanying red sauce!
These look incredible; love the slow cooker prep too!
I have been craving this type of dish so much. Checking out your other two recipes so that I can enjoy these!
I adore enchiladas!! Love the homemade sauce!!