These slow-cooked green chile beef enchiladas are packed with tender, flavorful beef and smothered in a savory green chile sauce. They're perfect for a cozy dinner any night of the week.
Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 cup chopped onion. 4 cloves garlic, minced. 1 cup beef broth. 1 cup diced green chiles. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 12 corn tortillas. 2 cups shredded Monterey Jack cheese. 1 cup sour cream. 1/4 cup chopped fresh cilantro, for garnish.
Instructions: In a slow cooker, combine beef chunks, onion, garlic, beef broth, green chiles, cumin, chili powder, salt, and pepper. Cover and cook on low heat for 6-8 hours, or until beef is tender and falls apart easily. Preheat oven to 350F 175C. Remove beef from slow cooker and shred using two forks. In a large skillet, warm tortillas over medium heat until soft and pliable. Place a spoonful of shredded beef onto each tortilla, sprinkle with cheese, and roll tightly. Place seam-side down in a baking dish. Repeat with remaining tortillas and beef. Pour any remaining cooking liquid from the slow cooker over the enchiladas. Top enchiladas with remaining cheese. Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly. Serve hot, garnished with sour cream and chopped cilantro.
Prep Time: 20 minutes
Cook Time: 480 minutes
suisse bank
