Slow Cooker Beef Enchilada

Ingredients

Instructions

0 of 6 steps complete

1. 1Season the roast with salt and pepper and place it in a 6-quart slow cooker.
2. 2Pour 1 can of enchilada sauce over the roast, add the green chiles and sprinkle with taco seasoning.
3. 3Cover and cook on LOW for 8–9 hours, until the beef shreds easily.
4. 4Shred the beef in the cooker and stir it into the sauce.
5. 5Fill the tortillas with beef and cheese, roll them up and arrange in a baking dish. Top with the second can of sauce and remaining cheese.
6. 6Bake at 375°F for 15–20 minutes until bubbly. Refrigerate leftovers within 2 hours for up to 3–4 days and reheat to 165°F.