There’s nothing like coming home to a hot meal that’s been cooking all day. This recipe gives you just that

There’s nothing like coming home to a hot meal that’s been cooking all day. That’s why I love using my slow cooker, especially for Mexican food. I enjoy making a big batch of slow cooker beef enchiladas so I can have leftovers for days. Plus, it’s perfect for feeding a crowd or meal prep for the week.

One of my fondest memories is making enchiladas with my mom for family gatherings. It was a bonding activity that we both enjoyed, and the end result was always delicious. This recipe is a nod to that tradition and holds a special place in my heart. The aroma of the slow-cooked beef with the savory spices and cheese makes my home feel cozy and inviting. Whenever I make these beef enchiladas, it takes me back to those cherished moments with my mom and family.

Ingredients:

- 1 lbs beef chuck roast
- 1 can of black beans
- 1 can of diced tomatoes with green chilies
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper
- 10-12 corn tortillas
- 2 cups shredded cheddar cheese
- Cilantro, chopped for garnish

Instructions:

1. Season the beef with salt and pepper. Heat a skillet over medium-high heat and sear the beef for 2-3 minutes on each side until browned.

2. Add the seared beef in the slow cooker along with black beans, diced tomatoes with green chilies, onion, garlic, chili powder, cumin, smoked paprika. Mix well and cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender and easily shreddable.

3. Preheat the oven to 375°F. Take the beef out of the slow cooker and shred it using two forks. Add a little bit of the beef sauce from the slow cooker to the shredded beef and mix well.

4. Spoon some of the beef sauce on the bottom of a 9x13 inch baking dish. Take a tortilla and fill it with 2-3 tablespoons of the beef mixture and a sprinkle of cheese. Roll the tortilla and place it seam side down in the baking dish. Repeat until all the tortillas are used up.

5. Pour the remaining beef sauce over the enchiladas and sprinkle the rest of the cheese on top.

6. Bake for 15-20 minutes, until the cheese is melted and bubbly. Garnish with chopped cilantro and serve hot. Enjoy!