Shredded Beef Enchiladas

🧂 Ingredients

• 2 1/2 pounds chuck roast
• salt and freshly ground black pepper
• 2 cups low-sodium beef broth
• 1 cup salsa (, your favorite kind, or substitute a can of diced tomatoes with green chiles)
• 1 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon Dried oregano
• 2 Tablespoons cornstarch + 2 Tablespoons waters (, mixed together to make a cornstarch slurry)
• 10- 12 flour tortillas (, or 12-15 corn tortillas (warmed on a dry hot skillet first))
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

👨‍🍳 Instructions

1. 1

   Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.  

2. 2

   Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.

3. 3

   Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.

4. 4

   Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed. 

5. 5

   Preheat oven to 350 degrees F. 

6. 6

   Pour 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down. 

7. 7

   Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.

8. 8

   Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.