Iowa Girl Eats · by Kristin Porter★ 5.0 (4)
Crock Pot Shredded Beef Enchiladas
NUTRITION · PER SERVING420M COOK
CAL 47%·PRO 100%
CARBS 38G16% OF CAL
6G FIBER27G OTHER5G TOTAL SUGAR
FAT 62G60% OF CAL
24G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked shredded beef enchiladas assembled with tortillas, cheese, and enchilada sauce. A rich, comforting Mexican-American main with deep, spiced flavors.
mainmexicanbeef🥧 baking dish⏲️ slow cooker⚡ microwave🔥 ovengluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 - 3 lb chuck roast
- 1 large onion (peeled then roughly chopped)
- 6 cloves garlic (peeled then smashed)
- 15 oz can gluten free beef broth
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- garlic salt and pepper
- 4 oz can diced green chiles
- 10 - 12 gluten free corn tortillas
- 8 oz shredded Monterey Jack cheese (divided)
- 1 batch gluten free red enchilada sauce
- Toppings: salsa, avocado, sour cream, cilantro
At a glance
PER SERVING · TIME 420M
CAL 47%·PRO 100%
CARBS 38G16% OF CAL
6G FIBER27G OTHER5G TOTAL SUGAR
FAT 62G60% OF CAL
24G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h 45m
- Sodium
- 1665mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1166mg
- Calcium
- 409mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.