INGREDIENTS
1 (3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa
2 Tablespoons Ancho Chipotle Paste*
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch or flour
10 6- or 7-inch flour or corn tortillas (my favorite for enchiladas are half corn/half flour tortillas from Trader Joes)
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Monterey Jack cheese (or all cheddar)
Fresh cilantro (optional)
INSTRUCTIONS
In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
Remove the roast from the slow cooker and place in a large bowl. Shred and remove any fat.
Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
Pour about 1/2 cup sauce in with the beef and toss.
Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan.
Toss the cheddar and Monterey Jack cheeses together.
Warm tortillas in a skillet for about 15-20 seconds per side to make more pliable. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
Pour sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
Sprinkle with fresh cilantro, if desired. Serve with avocado slices, sour cream, tomatoes, lime wedges, spinach, etc.
NOTES
It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking.
To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.
*Wegmans Ancho Chipotle Paste is a Smoky Chile Paste. Gluten Free. Lactose Free. Vegan. No Artificial Colors, Flavors or Preservatives. Ancho chiles are dried, ripe poblano peppers with a great smoky flavor. Roasted onion adds sweetness; best with chicken. Medium heat.
YIELD: 16 ENCHILADAS
PREP TIME 15 MINUTES
COOK TIME 8-9 HOURS
PREP TIME PART TWO: 30 MINUTES
BAKE TIME: 30 MINUTES
TOTAL TIME 10 HOURS 15 MINUTES
