Description
Slow-cooked shredded beef in a creamy red enchilada sauce, rolled in flour tortillas, topped with cheese and baked until bubbly.
Ingredients
Scale
- 2 pounds boneless beef chuck roast
- 2 (10 oz.) cans red enchilada sauce
- 1 teaspoon beef bullion granules
- 2 cloves garlic, minced
- 1/2 cup diced onion
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1 tablespoon flour
- 3 tablespoons water
- 8 (8-inch) flour tortillas
- 1 cup shredded Monterrey jack cheese
- 2–3 tablespoons chopped fresh cilantro
- Optional toppings: sour cream, pico de gallo, guacamole
Instructions
- Lightly grease a slow cooker. Cut the roast into 3-4 chunks and add to the slow cooker with enchilada sauce, bullion granules, garlic, and onion.
- Cover and cook on low for 6-8 hours, or until meat is tender. Remove the meat from the slow cooker, leaving the sauce inside, and shred the beef with two forks. Season with salt and pepper to taste and set aside.
- Preheat the oven to 400?F (200?C) and lightly grease a 9?13-inch baking dish. Spread 1/3 cup of the sauce from the slow cooker in the bottom of the dish.
- Place 1 1/2 cups of sauce from the slow cooker into a medium saucepan and whisk in the heavy cream. In a small bowl, whisk together flour and water until smooth, then gradually whisk the flour mixture into the sauce. Bring to a simmer over medium heat, season with salt and pepper, and simmer while preparing the burritos.
- Divide the shredded beef evenly between the tortillas, roll them up, and place them seam side down in the prepared baking dish.
- Pour the creamy enchilada sauce over the burritos, sprinkle with shredded cheese, and bake uncovered for about 20 minutes or until the cheese is melted and the sauce is bubbling.
- Garnish with chopped cilantro and serve with optional sour cream, pico de gallo, or guacamole.
- Prep Time: 20 mins
- Cook Time: 6-8 hrs (slow cooker) + 20 mins (bake)