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Slow Cooker Recipe
Beef Enchiladas
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!
Beef Enchiladas
Fix It and Forget It Big Cookbook, page 282
Makes: 12-16 servings
Ideal Slow Cooker Size: 5-6 quart
Ingredients:
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.
I sure wish you had a print function for this and other recipes!
scan and save to a recipe folder in word…………….>
> just email it to yourself and print.
joliprint works, put it on your toolbar and just click when you are on a page you want to print. works great>
> all i did was copy and pasted it to a blank page in my msword program. then print : )
> Highlight what you want to print. Hit “Ctrl + p” and select “selection” and hit print. Very easy and fast!
I use Corn tortilla`s ,, otherwise they just taste like a wet burrito !! So Try it with the Corn Tortilla`s you`ll be Pleasantly surprised by the difference ,, And I add alittle cumin to the enchilada sauce also !
I agree with Kim about the print function, I end up writing down my favorite recipes from this site and they get so unorganized. I love your recipes and would love to be able to easily print them out!
> Margie,
Highlight the recipe, copy, then open your word processer and paste. Now you have a copie on your computer. You can then make a file and collect them all in one place.
Kim, you can print this off from your computer. Just go to the “File” function on your menu bar (top of left-hand corner of your computer screen). Click onto “File” and the drop down menus will show “print” and you can print this recipe from there.
> Or you can copy and paste to a word document and print that way!
> This doesn’t always work. On my browser (Firefox), this web page is three printer pages long, and the recipe disappears off the bottom of page 2 instead of flowing onto page 3. I don’t care about the pictures and comments when I print a recipe. I just want the text. That leaves me having to copy it and paste it into some program and editing out any garbage text that came with it. A “print recipe” function would be wonderful.
> If you have issues transferring from copy to Works, Word, or another word processing program paste it into notepad first. Often I copy and try to paste and it shuts down the word processor. The photos won’t transfer over this way and formatting is lost, but text only will transfer. So what I do is highlight what I want to copy, copy that text and photos if they highlight, open notepad, paste into notepad, edit out what I might not want in the final document, highlight the remaining text, copy the text, open a new document in the word processing program, and paste into the new document. It sounds like a lengthy process, but once you get the keyboard shortcuts down you can go from highlighting the recipe to saving the final document in less than 30 seconds. Hope that helps.
The meat looks yummy n I love my crock pot its wonderful to use cuz you don’t have to worry about checking on it everytime.
Another easy way to print is just to right click onto your mouse, print will show on that drop down and you can print from there. It’s not difficult.
I also use corn tortillas so the enchiladas don’t get soggy. Another variation is to cut up the tortillas into bite-size pieces, mix in a large bowl w/the enchilada sauce, shredded cheese, and shredded beef, then put BACK in the crock pot & cook on low for another 1-2 hrs (or put in a casserole dish, cover, and bake @ 350F for about 30-45 minutes).
Re printing: You can also email the recipe to yourself by clicking “Email” next to the Share button, and then print from your email. Or, just go to File, Print, and then you’ll get the photos, etc.
i do cut and paste—but would love a print function
Send yourself an email by copying and pasting. Then print the email.
For those wishing to print off the recipe its really easy. place your cursor in front of the first word you want to copy on the page. then right click on that spot and hold your mouse, roll over the whole area you want to copy and highlight the text. once you have the area highlighted, you can do 2 things.
1 – right click and copy, and copy it into wordpad, and save it
2 – right click and choose the option to print, when your print box comes up, make sure you click where it says selection. that will print only the recipe, nothing else!!
Ok, so you cook the meat in the slow cooker instead of the oven so you don’t heat up the kitchen but you use the OVEN to heat up the Tortillas!!!!!!!!! HUH???????
> Put them in the microwave….hello~~~~~~~!
Yes a print button would be nice
I hi-lighted the recipe and pressed print but it printed all the pages again. Please get a print recipe function.
Has anyone tried this with chicken?
> I use chicken and green sauce.
This sounds delicious. can’t wait to try it!!!
I am soooo making this
Love the idea of tearing the tortillas into pieces and adding into the meat mixture. Would be much quicker than rolling the enchiladas and very easy to serve as well. This may be on my menu sometime this weekend!
To PRINT: Highlight the recipe by right clicking and dragging to highlight what you wish to print. Then hold down CTRL+P to bring up the Print box. Click on SELECTION under Print Range, then select OK.
-OR-
I copied and pasted into a Word doc (or any program of your choice) and then I changed the margins, font size and resized the pictures so everything fit on 2 pages and then SAVED.
GREAT recipe, especially for Summer. Thank you!
Could just buy the book instead of printing..lol
beef enchilades
a beef and enchilades recipe
This would be good in Machaca too!! My favorite breakfast treat!! Yum Yum
Do you have to use boneless chuck roast or are there other types of beef that would work?
> Hi Jenn! Thanks for your question! Here’s a variation for the meat: Use 2 lbs. ground beef instead of chuck roast. Brown without oil in saucepan, along with chopped onions. Thanks again!
Ladies, go up to File, click page preview—– that will show you what is on each page. Your actual recipe will usually be page 1-2 or 1-3. Something like that.
I have copied files from this site and all you have to do is highlight what you wanted printed and the right click mouse and click print. Your print selection will pop up. Click selection to do only what you highlighted. Then print. Good luck hope this helps. PS I dont have word and it still works
This looks so delicious, and very easy. I am trying this one out asap.
This looks good, but the name of the dish is erroneous. This is not an enchilada. Enchiladas are made with corn, not flour tortillas, and the tortillas are cooked in salsa and oil before they’re fill with the stuffing and topped with lettuce, tomatoes, onions and perhaps more salsa. This recipe, while tasty, appears to be a gringo beef burrito with a side of “enchilada” salsa.