These satisfying beef enchiladas are made easy with 2-ingredient slow cooker shredded beef!
Dinner is my absolute favorite part of every day, and it has been for years. I get to sit down with (hopefully) delicious food, have a drink, see my husband, and relax. I look forward to dinner every day, but I get especially excited when we’re going to have enchiladas. Even though it takes a bit of time to roll and bake them, it’s so worth it. These particular enchiladas are about as easy as they come because of the two-ingredient slow cooker shredded beef. Here are the instructions: Put beef and salsa in the slow cooker. Turn it on. Done! Not only is it easy, it’s really good! If you don’t have the time to make enchiladas, this shredded beef would be just as happy in tacos, burritos, salad, or over Mexican rice. I bought refried beans for this recipe, but when it came time to make the enchiladas, I had trouble deciding what to do with them. I was torn between serving them on the side, putting them inside the enchiladas with the beef, or spreading them on the bottom of the pan. I went with the bottom of the pan, and it turned out to be a really handy way to keep the enchiladas together! You know how when you roll an enchilada and put it in the pan, it can unroll and fall apart? Well, with this bean trick you press the rolled enchilada into the beans a little, and they stay put! If you want, you could turn this into a casserole. I don’t have exact instructions, but just do something like layer sauce, tortillas, beans, cheese, beef, more tortillas, more sauce, more cheese. It honestly doesn’t take that long to roll the enchiladas, but if a casserole seems more appealing to you, then go for it!
Want more enchilada ideas? Try these!