SLOW COOKER BEEF ENCHILADAS

Slow Cooker Beef Enchiladas image

Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite.

Provided by Musselman's® Apple Butter

Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter

Time 7h10m

Yield 16

Number Of Ingredients 9

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Ingredients

4 pounds beef chuck roast
1 large onion, sliced thin
5 cloves garlic, minced
2 (10 ounce) cans red enchilada sauce
1 cup MUSSELMAN'S® Apple Butter
½ cup cayenne pepper sauce
1 teaspoon salt
16 flour tortillas
3 cups shredded Monterey Jack cheese or "Mexican blend" cheese

Steps:

Place the beef roast in a large slow cooker and cover with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce, and 1 teaspoon salt.
Place the lid on top and turn the slow cooker on high. Cook for 5-7 hours, or 10-12 hours on low, until the roast shreds easily with a fork (fork-tender.)
Pull the beef roast out of the sauce and place on a cutting board. Shred with 2 forks and mix the shredded meat back into the sauce. Keep on warm until ready to continue.
Preheat the oven to 400 degrees F. Scoop the meat into tortillas and roll.
Place each enchilada in a large 10x15-inch baking dish. Once the tortillas and meat are used up, spoon the remaining sauce over the top of the beef enchilada recipe and cover with shredded cheese.
Bake for 10-15 minutes until the cheese is melted and bubbly. Serve warm with your choice of fresh toppings.

Nutrition Facts : Calories 447 calories, Carbohydrate 39.1 g, Cholesterol 70.4 mg, Fat 21.4 g, Fiber 2.2 g, Protein 23.8 g, SaturatedFat 9.3 g, Sodium 801.5 mg, Sugar 6.8 g