Enchilada Meat from the Crock Pot

Karen From Colorado's Note:

My daughter, Alicia, brought this recipe home from a camping trip. Their recipe was pretty simple and lacked the tastes that I prefer in my cooking, so we tweaked it to our own tastes. We eat it either wrapped in warm flour tortillas and dripping down our hands and arms, or I have wrapped it in corn tortillas dipped into the warm sauce and laid out in a casserole dish and covered with the rest of the sauce and sprinkled with shredded cheese for typical enchiladas.

• Total Time: 8 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 10

• 4 lbs london broil beef
• 1 (28 ounce) can enchilada sauce (I prefer red, but green works well too)
• 1 large onion, diced
• 4 garlic cloves, peeled and smashed flat
• 1 (4 ounce) can diced green chilies
• 2 teaspoons ground cumin

Directions:

1. Place the meat in your crock pot.
2. Add the onions, chilies, and garlic on top of the meat.
3. Pour the canned enchilada sauce over the meat and other ingredients.
4. Stir in the cumin.
5. Cook on high 6 to 8 hours or until meat is falling apart tender.
6. Shred the meat and eat in warm flour tortillas or make the meat into enchilada using corn tortillas.

Reviews

[Chef #1394209]

Wonderful! Even the kids love it.

[Amber of AZ]

Thank you Karen for another winning recipe. This was very easy to both shop for and prepare. I am looking forward to the leftovers. :)

[Chef #356850]

I used deer meat and Mexican Enchilada Sauce Mexican Enchilada Sauce. It turned out wonderful. I cooked this on the stove on a simmer burner instead of a crock pot due to poor planning. Other than that and the deer meat I followed the recipe as written and would not change a thing. Thanks Karen for a great recipe (my enchiladas used to be quite awful) My family thanks you too.