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14Ingredients
75Minutes
1260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. chuck roast
- salt
- pepper
- 2 cups low sodium beef broth
- 2 Tbsp. apple cider vinegar
- 1 cup salsa (your favorite)
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 Tbsp. cornstarch (mixed with 2 tablespoons water to make a "slurry")
- 12 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
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Directions
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NutritionView More
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1260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1260Calories from Fat630 |
% DAILY VALUE |
Total Fat70g108% |
Saturated Fat30g150% |
Trans Fat |
Cholesterol205mg68% |
Sodium2220mg93% |
Potassium1190mg34% |
Protein71g |
Calories from Fat630 |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber7g28% |
Sugars6g |
Vitamin A20% |
Vitamin C4% |
Calcium70% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Veith 4 years ago
Love this recipe! The slow cooker juice is great as an enchilada sauce and this is a great weeknight option that is super easy but doesn’t compromise on taste
Gretchen Wagner 4 years ago
It turned out great! I really liked using slow cooker sauce as the enchilada sauce. It was pretty mild. Making again, I would amp up the spices. The shredded beef out of the slow cooker was the best. Definitely doing that again.