Enchilada Meat from the Crock Pot
Transform weeknight dinners with this mouthwatering Enchilada Meat from the Crock Pot, a hands-off recipe that delivers bold and authentic Mexican flavors with minimal effort. Perfect for tacos, burritos, enchiladas, or rice bowls, this dish features tender, slow-cooked beef chuck roast (or pork shoulder) simmered in a flavorful blend of red enchilada sauce, diced tomatoes with green chiles, and warm spices like cumin, chili powder, and paprika. A splash of lime juice adds a refreshing tang, while optional cilantro makes for a vibrant garnish. With just 10 minutes of prep time and the magic of a slow cooker, this versatile and crowd-pleasing recipe is an easy way to satisfy your craving for rich, zesty enchilada-inspired goodness.
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Recipe Information
Ingredients
- 2 pounds Boneless beef chuck roast (or pork shoulder)
- 2 cups Red enchilada sauce
- 1 can (10 oz) Diced tomatoes with green chiles (e.g., Rotel)
- 0.5 cups Beef or chicken broth
- 1 medium Onion, finely diced
- 3 cloves Garlic cloves, minced
- 1 teaspoons Ground cumin
- 1 teaspoons Chili powder
- 1 teaspoons Paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
Place the boneless beef chuck roast (or pork shoulder) in the crock pot and pour the red enchilada sauce over it.
Add the can of diced tomatoes with green chiles and the beef or chicken broth to the crock pot.
Sprinkle the diced onion, minced garlic, ground cumin, chili powder, paprika, salt, and black pepper evenly over the meat.
Cover the crock pot with the lid and set it to cook on low for 8 hours or on high for 4-5 hours, depending on your schedule.
Once cooked, remove the meat from the crock pot and shred it using two forks. Discard any large pieces of fat if necessary.
Return the shredded meat to the crock pot and stir it into the sauce to soak up the flavors. Add the lime juice and mix well.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve the enchilada meat hot in tacos, burritos, over rice, or as a filling for enchiladas. Garnish with chopped fresh cilantro if desired.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
