Tested till perfect Make-Ahead Beef Enchiladas
Make-Ahead Beef Enchiliadas
Photography by Jeff Coulson

Make-Ahead Beef Enchiladas

With a hearty beef filling, gooey cheese and zesty sauce, this enchilada dish is impossible to resist—especially when topped with a cool dollop of sour cream. The best part: The filling simmers away untended in the slow cooker, freeing you up for other things. Cost: $4.90/serving

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: February 2014

Recipe4 out of 5 based on 31 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 7-1/2 hours
  • Portion size 5 servings


  • 900 g 900gstewing beef cubes
  • 1 1sweet onionsweet onions, diced
  • 3 3cloves garlic, minced
  • 1 1jalapeño pepperjalapeño peppers, seeded and diced
  • 1-1/2 cups 1-1/2cupssodium-reduced beef broth
  • 1/2 cup 1/2cupbottled strained tomatoes, (passata)
  • 1/4 cup 1/4cuptomato paste
  • 1 tbsp 1tbspancho chili powder
  • 2 tsp 2tspground cumin
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/4 cup 1/4cupall-purpose flour
  • 3 tbsp 3tbspcold water
  • 3 tbsp 3tbsplime juice
  • 10 small 10small(7- inch/ 18 cm) soft flour tortillas
  • 1-1/2 cups 1-1/2cupsshredded Monterey Jack cheese
  • 2 2green oniongreen onions, chopped
  • 1/4 cup 1/4cupfresh cilantro leaves
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In slow cooker, combine beef, onion, garlic, jalapeno 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.

Meanwhile, whisk together flour, cold water and lime juice. Whisk into liquid in slow cooker; cover and cook on high until slightly thickened, 15 minutes. Stir 2/3 cup of the sauce into shredded beef.

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.

Spread 2/3 cup of the 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 cheese and green onions. Broil until cheese is melted, about 3 minutes. Garnish with cilantro.

Nutritional Information per serving: about

cal 691 pro 52g total fat 33g sat. fat 14g
carb 46g dietary fibre 4g sugar 7g chol 136mg
sodium 1,238mg potassium 1,000mg


calcium 30 iron 56 vit A 15 vit C 17
folate 49
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