Slow Cooker Mexican Beef Enchiladas

June 13, 2013

1045

The beef literally melts in your mouth after slow cooking all day!

1 (2-3 lb) beef roast (I used a rump roast)
1 (14 oz) can diced tomatoes with green chilis (I used Rotel), undrained
1 (16 oz) can beef broth
1 Tablespoon cumin
1 Tablespoon chili powder
1/4 cup red wine vinegar
1 1/2 cups cheddar cheese, shredded
1 (16 oz) can red enchilada sauce
8-10 flour tortillas

Spray crock pot with non-stick cooking spray. Place roast inside, then pour the tomatoes and beef broth on top. Add the cumin, vinegar and chili powder, then cook on low for 8-10 hours. When it's finished...
See the full directions on my site

Nutritions

Calories
172

Sodium
1142mg
47% DV

Fat
5g
9% DV

Protein
10g
21% DV

Carbs
22g
7% DV

Fiber
3g
13% DV