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- 2 lbs beef chuck roast - 2 chipotle peppers in adobo sauce - 10 corn tortillas The beef chuck roast is the star here. It becomes tender and flavorful when cooked slowly. Chipotle peppers in adobo sauce add a smoky kick. Corn tortillas provide a perfect wrap for your beef. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 cup beef broth Ground cumin brings warmth, while smoked paprika gives depth. Beef broth adds moisture and enhances the beef's flavor. These seasonings create a rich taste that makes every bite special. - 2 cups shredded cheese (Monterey Jack and cheddar mix) - Fresh cilantro - Lime wedges Shredded cheese melts beautifully on top. Fresh cilantro brightens the dish, adding a pop of color and flavor. Lime wedges let you add a zesty touch, making each bite even better. First, I sear the beef chuck roast. I heat olive oil in a large skillet over medium-high heat. I season the beef with salt and pepper. Next, I sear the beef on all sides until it is browned, which takes about 3-4 minutes per side. Once browned, I transfer it to the slow cooker. For flavor, I suggest using fresh spices. You can try smoked paprika and cumin for depth. These spices will enhance the beef and add a nice kick. Now, I prepare the onions and garlic. In the same skillet, I add chopped onion and minced garlic. I sauté them for 2-3 minutes until they soften. This step builds a great base for flavor. Next, I add the chipotle peppers. I also stir in ground cumin and smoked paprika. I cook this mixture for another minute to let the flavors blend. After that, I combine all ingredients in the slow cooker. I pour beef broth over the beef. Then, I add the sautéed onion and spice mixture on top. I cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours. The beef should be tender and easily shred with a fork. Once the beef is done, I shred it using two forks. I return the shredded beef to the slow cooker and mix it with the juices. Now, I preheat the oven to 350°F (175°C). I take a corn tortilla and place a generous amount of the beef mixture inside. I also sprinkle some cheese on top. Next, I roll the tortilla tightly and place it seam-side down in a baking dish. I repeat this for all tortillas. With the enchiladas assembled, I pour enchilada sauce evenly over the top. Then, I add the remaining shredded cheese. I bake them in the preheated oven for 20-25 minutes. I want the cheese to melt and get bubbly for that perfect finish. When the enchiladas are ready, I garnish them with fresh cilantro and lime wedges. Squeezing lime over the top adds a bright flavor. For sides, I love serving these enchiladas with rice or beans. They make a great match and complete the meal! - Adjusting spice levels with chipotle: Chipotle peppers bring a smoky heat. If you want less spice, use just one pepper. For more heat, add an extra pepper or some of the adobo sauce. - Alternative seasonings to enhance taste: You can add oregano for a fresh note. A squeeze of lime juice brightens the flavors too. Experiment with your favorite spices to make it your own. - Selecting the right slow cooker settings: For tender beef, use the low setting for 8 hours. If you're short on time, the high setting for 4 hours works well too. - Avoiding common mistakes during cooking: Don’t lift the lid too often. Each time you do, it adds cooking time. Also, make sure the beef is submerged in the broth for even cooking. - Best cheese blends for melting: I like using a mix of Monterey Jack and cheddar. It melts beautifully and adds great flavor. You can also try pepper jack for a spicy twist. - Choosing the right enchilada sauce: A red enchilada sauce works great here. Look for one that’s rich and flavorful. If you want a change, green enchilada sauce gives a fresh, zesty taste. {{image_2}} You can mix up the meat in these enchiladas. Try using chicken or pork instead of beef. Both meats will soak up the flavors well. If you're looking for plant-based options, use jackfruit or black beans. They add great texture and taste. You can also use lentils for a hearty, healthy choice. Changing up the peppers and spices can give new life to this dish. Use poblano or Anaheim peppers for a milder taste. If you want more heat, try adding more chipotle peppers. You can also mix in spices like chili powder or oregano for deeper flavor. Adding vegetables like bell peppers, corn, or spinach boosts nutrition and color. You can serve these enchiladas with rice or beans for a complete meal. Black beans or refried beans are great choices. If you want something different, turn your enchiladas into a casserole. Layer the beef mixture, tortillas, and cheese in a baking dish. This method makes it easy to serve a crowd. To store leftover enchiladas, let them cool first. Place them in a shallow dish. Cover with plastic wrap or foil. You can also use an airtight container. This keeps them fresh longer. For freezing enchiladas, wrap them tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as you can. To reheat, let them thaw overnight in the fridge. Bake at 350°F for about 25 minutes. This keeps the flavors intact and the cheese gooey. Leftover enchiladas last about 3-4 days in the fridge. If stored properly, they can last up to 3 months in the freezer. Watch for signs of spoilage. If you see mold or a bad smell, throw them out. Always trust your senses! To make enchiladas from scratch, follow these steps: 1. Prepare the Beef: Start by searing the beef chuck roast in olive oil. Season it with salt and pepper. 2. Sauté the Veggies: In the same pan, cook chopped onion and minced garlic until soft. Add chipotle peppers, cumin, and smoked paprika. 3. Slow Cook: Place the beef in a slow cooker with beef broth and the veggie mix. Cook on low for 8 hours. 4. Shred the Meat: After cooking, shred the beef with forks and mix it back with the juices. 5. Assemble: Fill corn tortillas with beef and cheese, then roll them up. Place them in a baking dish. 6. Add Sauce and Cheese: Pour enchilada sauce over the rolled tortillas and sprinkle with cheese. 7. Bake: Bake in a 350°F oven for 20-25 minutes until the cheese melts. Yes, you can use flour tortillas. Here are some pros and cons: - Flour Tortillas: - Pros: Softer and easier to roll. Great for those who prefer a milder flavor. - Cons: They may not hold up as well as corn tortillas when baked. - Corn Tortillas: - Pros: Traditional flavor and texture. They hold the filling better. - Cons: Some find them less soft than flour. To add spice, try these tips: - Increase the number of chipotle peppers. - Add diced jalapeños or serrano peppers to the beef mix. - Use a spicier enchilada sauce. - Add hot sauce to taste before serving. These sides work great with beef enchiladas: - Mexican Rice: A classic side that complements the enchiladas. - Refried Beans: Creamy and flavorful, they add richness. - Guacamole: Freshness and creaminess balance the spices. - Corn Salad: A refreshing side that adds sweetness. Yes, you can prepare them ahead. Here’s how: - Assemble: Make the enchiladas and place them in a baking dish. - Cover and Refrigerate: Wrap tightly in foil and store in the fridge for up to 24 hours. - Reheat: Bake at 350°F for 25-30 minutes until heated through. This way, you save time on busy days! In this post, we explored how to make delicious beef enchiladas. We covered the main ingredients like beef chuck roast and chipotle peppers. You learned step-by-step instructions from searing the meat to baking the enchiladas. Tips on flavor, storage, and variations help you adapt the recipe. Remember, cooking should be fun and tasty. With the right ingredients and techniques, you can impress anyone with your enchiladas. Enjoy every bite and share your creations!

Slow Cooker Chipotle Beef Enchiladas

Craving a delicious meal? Try these Slow Cooker Chipotle Beef Enchiladas! With tender, shredded beef simmered in spices, wrapped in warm tortillas, and topped with melted cheese, they are the ultimate comfort food. In just 20 minutes of prep time, you can set this dish to cook while you go about your day. Click through to explore the full recipe and make your next family dinner unforgettable!
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Ingredients
  

2 lbs beef chuck roast

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2 chipotle peppers in adobo sauce, chopped

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 cup beef broth

Salt and pepper to taste

10 corn tortillas

2 cups shredded cheese (like Monterey Jack and cheddar mix)

1 cup enchilada sauce

Fresh cilantro and lime wedges for garnish

Instructions
 

Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. Transfer to a slow cooker.

    Sauté the Vegetables: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened. Stir in the chopped chipotle peppers, ground cumin, smoked paprika, and mix well. Cook for another minute.

      Combine Ingredients: Pour the beef broth into the slow cooker over the beef. Add the sautéed onion and spice mixture on top. Cover and cook on low for 8 hours or high for 4 hours until the beef is tender and easily shredded.

        Shred the Beef: Once cooked, remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker and stir to combine with the juices.

          Assemble the Enchiladas: Preheat your oven to 350°F (175°C). In a tortilla, place a generous amount of the beef mixture and a sprinkle of cheese, then roll tightly. Place each enchilada seam-side down in a baking dish.

            Add Sauce and Cheese: Pour the enchilada sauce evenly over the assembled enchiladas. Top with the remaining cheese.

              Bake: Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

                Serve: Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the enchiladas.

                  Prep Time, Total Time, Servings: 20 mins | 8 hrs | 6 servings