Crock Pot Roast Enchiladas Recipes

Steps:

• In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.

Steps:

• Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

Steps:

• Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
• In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
• In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.
• Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
• Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

Steps:

• Brown your beef or cook the other meat you are using.
• Mix cooked meat, cumin, cream cheese and onion together.
• Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.
• Place one tortilla in the bottom of the pot.
• Cover with some of the meat mixture.
• Pour a little enchilada sauce on top of meat.
• Sprinkle some cheese on top of sauce.
• Add another tortilla and continue layering until you run out of meat mixture.
• You should still have some cheese and sauce left.
• Top with a tortilla, then pour remaining enchilada sauce over all.
• Cook on HIGH for 4 hours.
• When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.
• Cut into wedges with plastic spatula to serve.

Steps:

• Place the meat in your crock pot.
• Add the onions, chilies, and garlic on top of the meat.
• Pour the canned enchilada sauce over the meat and other ingredients.
• Stir in the cumin.
• Cook on high 6 to 8 hours or until meat is falling apart tender.
• Shred the meat and eat in warm flour tortillas or make the meat into enchilada using corn tortillas.

Steps:

• In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
• Add the next 8 ingredients; bring to a boil.
• Reduce heat; cover and let simmer for 10 minutes.
• Combine cheeses.
• In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
• Repeat layers until ingredients are used up.
• Cover and cook on low for 5-7 hours or until heated through.
• Enjoy!

Steps:

• 1. Preheat oven to 400 degrees .
• 2. In a bowl mix the enchilada sauce & salsa set aside.
• 3. Now, shred about a 1 1/2 lbs. or so, of the roast allowing the juices to run off back into the crock pot, & set the meat aside.
• 4. Then fill each tortilla with some of the roast, shredded montery jack cheese, rice, corn, & about 1 tbsp enchilada mixture leaving enough room for rolling. Roll burrito style folding both ends in & place them in a 2 quart casserole dish , side by side keeping them close to each other.
• 5. Pour remaing enchilada mixture over the tortillas and bake for 15 minutes, put the remainder of the shredded cheese on & the black olives & bake for an additional 5 minutes.
• 6. Once cheese is melted , pull out of the oven and top the enchiladas with the sour cream , chopped tomatoes, green onions,& bacon bits. Serve and Enjoy!

Steps:

• Spray a large skillet lightly with veggie oil.
• Brown the hamburger, make sure there are no lumps (if using cooked chicken or other cooked meats do the next step before this one then add the cooked meat to the onions etc).
• Add onions, garlic, mushrooms, saute until the onions are translucent.
• Add peppers cook 3 minutes.
• Mix the taco& salsa sauces.
• Remove from heat and add 3/4 cup taco/salsa sauce.
• Lay out the tortillas and spoon approx 3/4 cup of the meat mixture into the middle of each tortilla.
• Sprinkle with a tbsp of cheese.
• Roll the tortillas and fasten with a tooth pick.
• Put 1 cup of the taco sauce on the bottom of your crock pot.
• Place the rolled tortillas side by side Pour in 3/4 cup of taco sauce On the bottom layer (this will help the tortillas from sticking).
• Place second layer of tortillas and top with the remaining sauce.
• Cook on low heat for 3-4 hours.
• Be very careful removing the top layer so you do not tear them.
• Place on a warm platter, top each enchilada with a streak of sour cream, sprinkle remaining cheese over top Garnish with avacados and green onions.
• If you wish you can place under broiler for a minute to brown the cheesE (it melts on it's own).