Mexican

Slow cook beef enchiladas is for Dinner.

Slow cook beef enchiladas takes 45 minutes to prepare.

Slow cook beef enchiladas takes 120 minutes to cook.

Slow cook beef enchiladas makes 6 servings.

The ingredients for Slow cook beef enchiladas are:

1 pounds boneless beef
1 400gm canned tomatoes
1 large onion, chopped
1 Red chile, diced
2 carrots, diced
4 small ears sweetcorn, cut from the cob (or 1 tin sweetcorn)
1 teaspoon salt
1 heaped teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
2 cups water - enough to cover everything in the pot

6 flour tortillas
1/2 cup mature cheddar cheese, grated

Here is how you make Slow cook beef enchiladas:

Combine all ingredients in a large ovenproof saucepan, over a moderate flame. Heat to a boil , reduce heat, cover, and simmer for 2 hours, until tender. Or place in the oven at a medium-low temperature and let slow cook for 2 - 3 hours. Remove from oven, cool. Remove beef, separate into shreds with a fork, set aside in a bowl, reduce liquid until slightly thickened.Place 2 ladles of the liquid with the beef and mix.Pour half the vegetable mix into a 2 quart casserole dish. Wrap a small amount of the beef in each tortilla and place in the casserole dish. Pour the remainder of the sauce over the top. Spread the cheese over the top and garnish with a few jalapeno chillis if desired. Place in a hot oven for 20 - 30 minutes until it is hot and bubbling. Serve with salsa and guacamole or refried beans if desired.Works equally well substituting chicken for beef.Number of Servings: 6Recipe submitted by SparkPeople user WITCHYMUMMY.

The nutritional information for Slow cook beef enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 457.0

• Total Fat: 12.1 g
• Cholesterol: 53.0 mg
• Sodium: 556.1 mg
• Total Carbs: 59.3 g
• Dietary Fiber: 5.8 g
• Protein: 29.0 g

Slow cook beef enchiladas is Mexican cuisine.