Many of you tell us that you love using your slow cooker in the summer. We agree! It is a great way to avoid a hot kitchen and still serve a full meal to your family for dinner without spending a lot of time and effort.
These enchiladas are great for summertime. You prepare the main part of the dish (the beef) in your slow cooker, and then assemble the rest of the dish whenever you want. You can even make this a picnic lunch, assembling all of the components when you arrive at your picnic destination.
The recipe calls for cans of chilies, but for a bit more kick, add some fresh chilies from your garden. Use your discretion, of course, since fresh chilies are usually spicier than the canned varieties!
Fix It and Forget It Big Cookbook, page 282
Makes: 12-16 servings
Ideal Slow Cooker Size: 5-6 quart
4-lb. boneless chuck roast
2 Tbsp. oil
4 cups sliced onions
2 tsp. salt
2 tsp. black pepper
2 tsp. cumin seeds
2 4½-oz. cans peeled, diced green chilies
14½-oz. can peeled, diced tomatoes
8 large tortillas (10- or 12-inch size)
1 lb. cheddar cheese, shredded
4 cups green or red enchilada sauce
1. Brown roast on all sides in oil in saucepan. Place roast in slow cooker.
2. Add remaining ingredients except tortillas, cheese and sauce.
3. Cover. Cook on High 4-5 hours
4. Shred meat with fork and return to slow cooker. Stir well.
5. You can turn off the slow cooker if you’re ready to serve the enchiladas. Or if not, turn cooker to Low until ready to use the meat. (To prevent the beef and sauce from dying out, continue on Low for only an hour.)
6. Warm tortillas in oven. Heat enchilada sauce. Fill each tortilla with ¾ cup beef mixture and ½ cup cheese. Roll up and serve with sauce.