Crockpot Beef Enchilada Casserole
Easy Crockpot Beef Enchilada Casserole recipe Delicious simple dinner
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6-8 servings
- Category: Casserole
- Cuisine: Mexican
Ingredients
Scale
- 2-3 pound Beef Chuck Roast
- 20 ounces Enchilada Sauce
- 12 Corn Tortillas
- 2 cups Shredded Cheddar Cheese
- 2 cups Shredded Monterey Jack Cheese
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 4 ounces Diced Green Chiles
- 2 tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Sear the beef on all sides in a hot skillet.
- Place the seared beef in the slow cooker.
- Add the diced onion and minced garlic to the slow cooker.
- Pour the enchilada sauce over the beef.
- Sprinkle the chili powder, cumin, oregano, salt, and pepper over the beef.
- Add the diced green chiles.
- Cover and cook on low for 6-8 hours, or until the beef is very tender.
- Shred the beef with two forks.
- Layer 1/3 of the corn tortillas in the bottom of the slow cooker.
- Top with 1/2 of the shredded beef.
- Sprinkle with 1/3 of the cheese.
- Repeat layers: tortillas, beef, cheese.
- Finish with a final layer of tortillas and the remaining cheese.
- Cover and cook on low for another 30 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving.
Notes
Enjoy the aroma of a hearty, comforting dinner with this Crockpot Beef Enchilada Casserole. Tender shredded beef, gooey cheese, and vibrant enchilada sauce, all cooked to perfection in your slow cooker. The ultimate hands-off meal, perfect for busy weeknights or lazy weekends.