Slow-cooker dishes like these hearty enchiladas are real lifesavers during the lead-up to the holidays. The filling simmers away untended in the slow cooker all day, which frees you up for other things (or gives you a much-needed night off!).
- Prep time 30 minutes
- Total time 7 hours & 30 minutes
- Portion size 5 servings
Ingredients
Method
In slow cooker, combine beef, onion, garlic, jalapeño pepper, broth, strained tomatoes, tomato paste, chili powder, cumin, oregano, salt and pepper; cover and cook on low until beef is tender, 7 to 8 hours.
Using slotted spoon, transfer beef to bowl; using potato masher, break up beef until coarsely shredded.
Whisk together flour, cold water and lime juice; stir into in slow cooker. Cover and cook on high until slightly thickened, 15 minutes. (Make-ahead: Let sauce and beef mixture cool separately for 30 minutes; cover and refrigerate in separate airtight containers for up to 2 days. Reheat separately; continue with recipe as directed.)
Add 2/3 cup of the sauce into bowl with shredded beef. Spread 2/3 cup of the remaining sauce in 13- x 9-inch (3 L) baking dish. Spoon heaping 1/3 cup of the beef mixture onto centre of each tortilla; roll up. Arrange, seam side down, in single layer in baking dish. Pour remaining sauce over top. Sprinkle with Monterey Jack and green onions. Broil until cheese is melted, about 3 minutes. Garnish with cilantro.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 1238 mg
- Sugars 7 g
- Protein 52 g
- Calories 691.0
- Total fat 33 g
- Potassium 1000 mg
- Cholesterol 136 mg
- Saturated fat 14 g
- Total carbohydrate 46 g
%RDI
- Iron 56.0
- Folate 49.0
- Calcium 30.0
- Vitamin A 15.0
- Vitamin C 17.0
