Slow Cooker Shredded Beef Enchiladas
Tastes Better From Scratch
Tastes Better From Scratch
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Ingredients

  • 2 cups low
  • 2 tablespoons apple cider vinegar
  • 1 cup of your favorite salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons cornstarch mixed with
  • 2 tablespoons water to make a "slurry"
  • 12 large flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.3.1http://tastesbetterfromscratch.com/2016/03/slow-cooker-shredded-beef-enchiladas.html

Instructions

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