Slow Cooker Beef Enchilada Stuffed Sweet Potatoes

Name: Slow Cooker Beef Enchilada Stuffed Sweet Potatoes
Prep time: 30 min
Cook time: 360 min
Total time: 390 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 ½ lb Beef Chuck Roast (2.5-3 pound chuck roast — up to 3); 2 tbsp Avocado Oil (2 tablespoons avocado oil); 1 tbsp Table Salt (1 tablespoon salt); 1 piece Yellow Onion (1 small yellow onion); 4 cloves Garlic (4 cloves of garlic, smashed); ¼ cup Apple Cider Vinegar (1/4 cup apple cider vinegar); 2 cup Red Enchilada Sauce (2 cups red enchilada sauce); 1 can Hatch Chili (1 can hatch green chilies); 2 pieces Bay Leaves (2 dried bay leaves); 3 pieces Sweet Potato (3-4 medium sweet potatoes — up to 4); 1 ½ cup Monterey Jack Cheese (1 1/2 cups shredded Monterrey jack cheese); 0 pieces Sour Cream (sour cream or greek yogurt); 0 pieces Avocado (avocado); 0 pieces Pico de Gallo (pico de gallo); 0 pieces Cilantro (cilantro); 0 pieces Red Onion (pickled red onions); 0 pieces Crumbled Cotija Cheese (crumbled cotija); 0 pieces Lime (lime wedges)

Slow Cooker Beef Enchilada Stuffed Sweet Potatoes - Appetizers (Mexican)

390 minMexican

Servings8

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Egg Free

Ingredients

For 8 servings

Beef Chuck Roast2 ½ lb · 2.5-3 pound chuck roast — up to 3
Avocado Oil2 tbsp · 2 tablespoons avocado oil
Table Salt1 tbsp · 1 tablespoon salt
Yellow Onion1 piece · 1 small yellow onion
Garlic4 cloves · 4 cloves of garlic, smashed
Apple Cider Vinegar¼ cup · 1/4 cup apple cider vinegar
Red Enchilada Sauce2 cup · 2 cups red enchilada sauce
Hatch Chili1 can · 1 can hatch green chilies
Bay Leaves2 pieces · 2 dried bay leaves
Sweet Potato3 pieces · 3-4 medium sweet potatoes — up to 4
Monterey Jack Cheese1 ½ cup · 1 1/2 cups shredded Monterrey jack cheese
Sour Cream0 pieces · sour cream or greek yogurt
Avocado0 pieces · avocado
Pico de Gallo0 pieces · pico de gallo
Cilantro0 pieces · cilantro
Red Onion0 pieces · pickled red onions
Crumbled Cotija Cheese0 pieces · crumbled cotija
Lime0 pieces · lime wedges

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Steps

1Heat a large heavy-bottomed pan or cast iron skillet over high heat. Sprinkle 1/2 tablespoon of sea salt over one side of the chuck roast. When the skillet is hot, add the avocado and swirl it around the skillet to coat the pan. Add in the chuck roast, salt side down, and sear for 7-8 minutes. While the meat is cooking, sprinkle the remaining 1/2 tablespoon of salt on the other side. Flip the chuck roast and sear the other side for 7-8 minutes. Remove the meat from the pan and place it in a slow cooker.
2Lower the heat to medium and add in the sliced onion, smashed garlic, and apple cider vinegar to the pan. Cook the onions and vinegar for 1-2 minutes and then pour them over beef.
3Add the enchilada sauce, green chilies, and bay leaves to the slow cooker and cook on high for 4-6 hours or on low for 6-8 hours until the beef is tender and shreddable. Shred the beef with two forks and set aside.
4While the beef is cooking, bake the sweet potatoes at 425 degrees for 40-50 minutes until they are fully cooked through and tender.
5Split the sweet potatoes in half lengthwise. Place the halves on a sheet pan lined with parchment paper. Use a fork to mash the sweet potato down a bit and create a well for the shredded beef.
6Stuff the potatoes with around 1/4 cup of shredded beef (or more as desired) and then top with a bit of shredded cheese. Return the potatoes to the oven for 3-5 minutes just to let the cheese melt.
7Finish the potatoes by topping them you favorite toppings and enjoy!