Food

With a fabulous shredded beef centre, gooey cheese and zesty sauce, these slow-cooker enchiladas, from Canadian Living's Annabelle Waugh, are impossible to resist! Plus, you can make the beef ahead of time and assemble the enchilladas when you need them.

Ingredients

900 g stewing beef, cubed
1 sweet onion, diced
3 cloves garlic, minced
1 jalapeño pepper, seeded and diced
1 1/2 cups reduced-sodium beef broth
1/2 cup passata
1/4 cup tomato paste
1 tablespoon ancho chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon each salt and pepper
1/4 cup all-purpose flour
3 tablespoons cold water
3 tablespoons lime juice
10 small flour tortillas
1 1/2 cups Monterey Jack cheese, shredded
2 green onions, chopped
1/4 cup fresh cilantro leaves

Preparation

1. In slow cooker, combine beef, onion, garlic, jalapeno pepper, beef broth, strained tomatoes, tomato paste, chili powder, cumin, oregano, salt and pepper.
2. Cover and cook on low until beef is tender, 7 to 8 hours.
3. Using slotted spoon, transfer beef to bowl and break up beef with a potato masher until coarsely shredded.
4. Whisk together flour, cold water and lime juice, and combine with liquid in slow cooker. Cover and let cook on high until slightly thickened, about 15 minutes.
5. Stir 2/3 cup of the sauce into shredded beef. (Make-ahead: let remaining sauce and beef mixture cool seperately for 30 minutes.  Cover and refrigerate in separate airtight containers for up to 2 days. Reheat seperately and continue with recipe.)
6. To assemble enchiladas, spoon heaping 1/3 cup of the beef mixture onto centre of each tortilla and roll up.
7. Spread 2/3 cup of the sauce in 13 x 9-inch (3 litre) baking dish. Arrange enchiladas, seam side down, in a single layer in dish. Pour remaining sauce over top. Sprinkle with Monterey Jack cheese and green onion.
8. Broil until cheese is melted, about 3 minutes. Garnish with cilantro.

More slow-cooker recipes:
Sticky Toffee Pudding
Ricardo’s Osso Buco
Cocoa-Rubbed Pulled Pork