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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 457.0
  • Total Fat: 12.1 g
  • Cholesterol: 53.0 mg
  • Sodium: 556.1 mg
  • Total Carbs: 59.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 29.0 g

View full nutritional breakdown of Slow cook beef enchiladas calories by ingredient
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Slow cook beef enchiladas

Submitted by: NAN_LT

Introduction

Make this ahead up to wrapping stage and freeze it, or make the day before and let it sit ove rnight to combine flavours.

Would work well in a slow cooker too.
Make this ahead up to wrapping stage and freeze it, or make the day before and let it sit ove rnight to combine flavours.

Would work well in a slow cooker too.

Number of Servings: 6

Ingredients

    1 pounds boneless beef
    1 400gm canned tomatoes
    1 large onion, chopped
    1 Red chile, diced
    2 carrots, diced
    4 small ears sweetcorn, cut from the cob (or 1 tin sweetcorn)
    1 teaspoon salt
    1 heaped teaspoon ground cumin
    1/2 teaspoon ground turmeric
    1/2 teaspoon freshly ground black pepper
    2 cups water - enough to cover everything in the pot

    6 flour tortillas
    1/2 cup mature cheddar cheese, grated


Directions

Combine all ingredients in a large ovenproof saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Or place in the oven at a medium-low temperature and let slow cook for 2 - 3 hours.

Remove from oven, cool. Remove beef, separate into shreds with a fork, set aside in a bowl, reduce liquid until slightly thickened.

Place 2 ladles of the liquid with the beef and mix.

Pour half the vegetable mix into a 2 quart casserole dish.

Wrap a small amount of the beef in each tortilla and place in the casserole dish.

Pour the remainder of the sauce over the top.
Spread the cheese over the top and garnish with a few jalapeno chillis if desired.

Place in a hot oven for 20 - 30 minutes until it is hot and bubbling.

Serve with salsa and guacamole or refried beans if desired.

Works equally well substituting chicken for beef.

Number of Servings: 6

Recipe submitted by SparkPeople user WITCHYMUMMY.






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