crockpot beef enchiladas


courtesy of

Crockpot + chuck roast + home-made enchilada sauce = Awesomeness rolled up into a tortilla! wpid-20151007_173555.jpg


  • 2-3 lb chuck roast
  • 2 cups low-sodium beef broth
  • 2 Tbsp apple cider vinegar
  • 1 cup salsa
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp  cornstarch
  • 10 6-inch or 7-inch flour tortillas
  • 2 cups shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese


  1. Put beef roast in the slow cooker.
  2. Whisk together broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt,  and pepper. Pour over roast,  cover,  and cook on low for 8 to 10 hours until beef is tender and shreds easily.
  3. Preheat oven to 350°.
  4. Remove the roast from the crockpot and shred into a medium-sized bowl. Set aside.
  5. Pour liquid from the crockpot into a large sauce pan and bring to a simmer.
  6. In a small bowl, whisk together the cornstarch with 3 Tbsp water. Whisk into simmering liquid and cook, stirring constantly until mixture is thickened,  4-5 minutes.
  7. Pour 1/2 the sauce into the shredded beef and coat evenly.  Pour the remaining sauce into the bottom of a 9 x 13 baking dish.
  8. Combine the cheeses together.
  9. Fill each tortilla with some of the beef mixture and sprinkle with cheese, and then roll up. Place in baking dish. Repeat until beef is gone.
  10. Sprinkle remaining cheese over top of enchiladas.
  11. Bake for 20 top 25 minutes. Let cool for 5 minutes before serving.

chicken enchilada stuffed shells

Chicken Enchilada Stuffed Shells

Oh man, these stuffed shells were so easy to make. I had some leftover chicken from a dinner earlier in the week that I shredded up to make this dish even easier to bring together.

slightly adapted from Emily Bites



  • 16 oz tomato sauce
  • 2 tsp white wine vinegar
  • 3 garlic cloves, minced
  • 3 tsp chili powder
  • 1 tsp ground cumin
  • 2 tsp oregano
  • 1/2 tsp sugar
  • 1 Tbsp olive oil
  • 1 onion,  chopped
  • 1 1/2 lbs cooked chicken, shredded
  • 24 jumbo pasta shells
  • 10 oz can of Enchilada sauce (I used mild)
  • 15 oz can of black beans,  drained and rinsed
  • 6 oz reduced, fat-free sharp cheddar cheese, shredded


  1. Preheat oven to 350°. Lightly spray 9 x 13 baking dish with cooking spray,  set aside.
  2. Prepare shells according to box. When done cool shells.
  3. In medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar until combined.
  4. In a large skillet,  bring oil to medium-high heat. Add the chopped onions and saute until translucent,  a few minutes.
  5. Add tomato sauce mix and chicken, cook for 5 minutes.
  6. Add in the enchilada sauce and mix well. Cook for 3 minutes.
  7. Add in the beans and cook for 5 more minutes.
  8. Using the chicken mixture, stuff cooled pasta shells and place in baking dish.
  9. Pour the remaining chicken mixture over the stuffed shells.
  10. Sprinkle cheese evenly over the shells.
  11. Place shells in oven and bake for 30 minutes until the dish is heated through and cheese is melted.
  12. Let stand for 5 minutes to cool.