Slow Cooker Beef Enchiladas

I don’t mean to pigeonhole you into using this delicious Mexican-style shredded beef for enchiladas. That’s what I happened to make and detail below (and after having tasted the absolute yumminess, it might be hard to try something different), but obviously, this beef could do a lot of things for you. Quesadillas, maybe? Some type of delicious Mexican shredded beef taco salad creation? Burrito bowls? So much deliciousness, so little time.

The slow cooker part of the recipe is amazingly simple. Toss a bunch of ingredients in the slow cooker and let it go for a long time until the beef is tender, tender, tender. I thickened the remaining liquid just a bit with a cornstarch/water mixture for the enchiladas but you wouldn’t necessarily need to do that if you are using the shredded beef in another recipe.

Slow Cooker Beef Enchiladas

Both the cooked, shredded beef and the assembled enchiladas are freezable, which is awesome in so many ways, especially since this recipe makes more than what our family of seven could/should eat in one sitting but since I’ve made this a couple times, now I have a couple go-to pans of enchiladas in the freezer. And that makes me happy. (Plus this meal makes a great take-in option if you are bringing dinner to someone.)

It might go without saying (but you know me, I’ll say it anyway), but I’d highly encourage using a salsa that actually tastes yummy on it’s own. You really want a salsa that you’d be more than willing to eat by the spoonful since the flavor (and heat or lack of) will shine through (I use Trader Joe’s tomato/chile salsa but there are a lot of other good brands and you could always grab a jar of homemade if you have that, you lucky duck!).

Slow Cooker Beef Enchiladas

What To ServeBlack Beans and Rice
Roasted Broccoli or Skillet Green Beans
Fresh Fruit

One Year Ago: Chocolate Molten Fudge Cakes {Lower Fat Version}
Two Years Ago: Amazing Shrapnel Dip
Three Years Ago: Robert Redford Dessert {My Way}

Slow Cooker Tender Beef {For Enchiladas}

Yield: Makes about 16 enchiladas (see note about freezing}

It kind of depends on how full you stuff each enchilada (and the size of tortillas you use) to determine how many total you'll get from this recipe. I've detailed the recipe for a 9X13-inch pan of enchiladas (about 10). If you used a slightly larger roast or used less meat mixture for each enchilada and have more enchiladas, simply fill up another pan and freeze before baking. To bake from frozen, bake the dish at 350 degrees covered for about an hour and a half, uncover and bake until heated through and bubbly, another 20-30 minutes.

Ingredients

  • 1 (2-3 pound) chuck or sirloin beef roast
  • 2 cups low-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 1 cup (8 ounces) salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch or flour
  • 10 6- or 7-inch flour or corn tortillas
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 cups shredded Monterey Jack cheese
  • Fresh cilantro (optional)

Directions

  1. In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
  2. Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).
  3. Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.
  4. Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterey Jack cheeses together.
  5. Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. I usually try and fit ten enchiladas in a 9X13-inch pan (if the pan is lengthwise, two rows of five).
  6. Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).
  7. Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.
  8. Sprinkle with fresh cilantro, if desired, and serve.
http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/

Recipe Source: adapted slightly from Jamie G (a super sweet blog reader who sent it to me; it’s her favorite meal!)

100 Responses to Slow Cooker Mexican Shredded Beef {For Enchiladas}

  1. Sheila says:

    Thank you Mel and super sweet Jamie for sharing! We just put a beef in the freezer this past November. And this out-of-the-home working mom’s heart goes into overdrive finding these kind of delicious recipes for the crock pot. I will come back and comment after making.

  2. Desiree says:

    Hi Mel!
    This looks delicious! I don’t have a beef roast on hand so I’m going to be brave and try with a flank steak I have that’s in desperate need of saving from the freezer. I’ll report back with my results. Have a great day!

  3. You say “slow cooker” and I say YES!
    You say “Enchiladas” and I say YES, the sequel. This is basically my most favorite meal ever and I want to eat it RIGHT NOW.
    Pinned!

  4. Heather bell says:

    You had me at freezer meal:) which I happened to have an extra over your naked ziti for a friend in need. Now to get an extra freezer and go freezer meal crazy:) broken dishwasher makes cooking fun fun fun. Lol thanks for your great recipes

  5. Courtney says:

    Looks so good. I’ll be making these this weekend!

  6. Ruth says:

    This looks delish! I love it when I can prepare a meal for now and then have enough to stash in the freezer for later. I will be looking for a sirloin roast (hopefully on sale) today!

    BTW, I saw that you were featured in the February/March edition of Taste of Home–SIMPLY DELICIOUS. It was just great to see the family picture, get the brownie batter dip recipe, etc. I got so excited!! You are so good to all of us, sharing your tried and true recipes…and life. I wish for you MUCH SUCCESS and GREAT HAPPINESS!

  7. Teresa R. says:

    The popularity of slow cookers has come and gone throughout the years but I have remained loyal to mine, so any good slow cooker recipe is appreciated. This sounds wonderful and I plan to try it this weekend. Thanks so much, and thank you Jamie G.

  8. Kim in MD says:

    A slow cooker and freezer friendly meal? Count me in! πŸ™‚ This looks absolutely delicious, Mel!

  9. Lindsey says:

    Thanks so much for all of the great recipes.
    We love Mexican food at my house so I can’t wait to try this one!

  10. Holly W says:

    Oooh – this looks perfect for my family. Plus I have a Costco-size package of fresh tortillas that need to be used up!

  11. Cammee says:

    This is one of my husbands very favorite meals!

  12. MM says:

    This looks wonderful, and I’m printing recipe now. Thanks for sharing!

  13. This look so good. I have a great recipe that also produces a delicious shredded beef that we use for tacos or quesadillas. I will try this one next.

  14. Tiffany says:

    Thank you for yet again another delicious looking, easy meal idea! You have yet to let my family down from one of your recipes. I am extra thankful because I recently went from being a stay at home mom to starting my very first full time job and trying to juggle meal ideas which is never easy! Sooo thankful for you!! (My co-workers are also thankful for you and your chocolate chip peanut butter cookie recipe…they were a BIG hit!!)

  15. Brittany says:

    Hi Mel, I’m just curious-do you prefer corn or flour tortillas when you make this recipe? Thanks for sharing this, it looks delicious!

    • Mel says:

      Good question, Brittany – I actually usually use a combination of both. My kids prefer flour and while I used to, also, I’ve kind of come around to corn tortillas.

  16. Nicole Peck says:

    This looks and sounds fabulous!! We love anything in the crock pot and pretty much anything Mexican around here!! Does it have to be a cooked salsa or could it be fresh? May be an obvious question, but I don’t like store bought jarred salsas and make my own fresh but have never yet tackled a homemade canned version. Thanks!!

  17. Jamie says:

    Yay! I’m so glad you liked it. I have used the leftover meat on quesadillas and nachos. I bet it would also be great in baked chimichangas. Or a cafe rio style salad. I must make these again soon…

  18. I have never had enchiladas. And I keep seeing amazing recipes for them and wondering why not! And this one is in the slow cooker! I am most definitely finally going to get around to trying them. These look amazing! Pinned!

  19. Mike says:

    Since I’m flying solo I’ll be baking one pan to gorge upon and another to freeze. I’ve never known how much (if any) you should allow baked items like this to cool before freezing them. Any suggestions?

    • Mel says:

      That’s a good question, Mike. Whenever I assemble a dish for the freezer, I always let it cool to pretty close to room temperature before covering and freezing so it doesn’t get a thin/thick layer of ice crystals from being frozen while still warm.

  20. Kristen says:

    Hi Mel,
    Is the Trader Joe’s salsa you referred to called tomatillo and roasted yellow chili?

    Thanks for all you do!

  21. Karen says:

    Hi Mel! Thank you for such a great site! I’ve been trying your recipes every night the past week and they have been a hit every single night! Thank you! Thank you! Thank you! Quick question about slow cooker… how many liters is your slow cooker? I have yet to buy one but not sure if I should get the 1.5 or 3.5 liter? Thanks again! xx

    • Mel says:

      Hi Karen – my slow cooker is about 8 years old and I don’t know the exact size but I think it’s right around a 4- or 5-quart. I’d guess you’d be better off going with a 3.5 liter slow cooker.

  22. Not much of an enchilada person, but I’ve been meaning to experiment more with roasts, and shredded beef roast sounds like a nice change of pace from the ground bison + shredded zucchini tacos I’ve been doing.

    Question though: would this work with a pork roast? I generally like pork better, and a hands-off method of making carnitas is right up my alley πŸ˜€

  23. Jenny says:

    I’ve been trying to come up with a recipe that’s both easy and hearty than I let cook all day this weekend. I do believe this is the winner! Sounds yummy! πŸ˜€

  24. Amy C. says:

    Hi Mel, we had a roast hanging out in our freezer that was the perfect size to try this recipe and whoa, was this delicious. By a long shot, the best enchiladas I’ve made at home. We were out all day yesterday and when I came in, it was super easy to take the meat out, thicken up the sauce and throw the meat into the tortillas. I love this meal and can see myself making these over and over. Many thanks for all you do, Mel, seems like you just keep outdoing yourself.

  25. Emily W says:

    Thanks! I’m always looking for ways to use roasts in my freezer that aren’t recipes for well, roasts. My husband said to keep this one on file and my non meat lover 2 year old even ate it. πŸ™‚

  26. sweetpea says:

    If I were to buy a boneless chuck roast, would I trim it up very much? Get rid of
    the gristle streaks and fat fat? (no browning either?) before the 8 to 10 hours, or does it all just melt away or be
    very visible at shredding time and easy to remove? Picture looks so good.

  27. Jessica says:

    I made this tonight and it was wonderful! It really tasted like something that you would get in a Mexican restaurant. My 2 year old helped add the cheese so even she was happy to eat this dish! My only regret is that I didn’t make a double batch. I will be adding this to my slow cooker recipe rotation. Thanks for the great recipe – I had been craving Mexican and this hit the spot!

  28. Jane says:

    I made this last night and my family told me I hit it out of the ball park with this recipe. Don’t worry Mel, I gave you full credit! I used a bison chuck roast and doubled the cumin and chili, onion & garlic powders since my teenagers love lots of flavor. I used the meat for tacos last night and using the rest of it for enchiladas tonight. This recipe is a keeper.

  29. Katie says:

    Made this the other night and it was so delicious! I want to make it again but try the sirloin roast instead of the chuck….It was so tender but I hate dealing with all fat. Would the sirloin get as tender if I cooked it long enough? Thanks!

    • Mel says:

      I agree about the chuck roast, Katie – sometimes they are just too fatty. I use sirloin roasts all the time and with a really long slow cooking time, they work great. They probably aren’t quite as melt-in-your-mouth tender as the chuck roast but still very tender and delicious.

  30. Susan says:

    Wow! Wow! AND WoW! Made these yesterday and they were simply DELICIOUS!! Thank you Mel. My family and I thank you!! Greatly appreciate this as it is a slow cooker recipe….I have to admit we have not had great experiences with slow cooker meals generally… Thank you!!

  31. Becky says:

    After an unfortunately poor first day at a new job, I came home and whipped these up with the meat I had cooked yesterday… And they made my day 100% better! I didn’t see how they could top your chicken enchiladas, but they rivaled them for sure! Rather than pouring enchilada sauce, I usually dip each tortilla in the sauce, and we love the flavor it gives! Thanks for your great recipes πŸ™‚

  32. Trish says:

    Hi Mel,

    I just wanted to let you know I made the shredded beef yesterday to use in tacos (didn’t have time to throw enchiladas together, although I did still thicken the sauce), and my family absolutely loved this! We eat lots Mexican and Tex-Mex, but this has instantly become one of our favorites! The flavor was SO good! Thank you again for another awesome recipe! You’re the best!

  33. Liv says:

    Hi! This sounds great- do you think it would work for a few chicken breasts, too, rather than a beef roast?

    • Mel says:

      I’m not sure – haven’t tried it but it’s certainly worth experimenting. I think the flavors would be good with pork, chicken or beef (but if using chicken, don’t cook it nearly as long – probably 4-6 hours on low is good otherwise the chicken will be dry).

  34. SVF says:

    So YUMMY! Made this tonight, exactly as written, except that I grabbed colby-jack instead of regular Monterrey Jack cheese at the grocery store, so I used all of that instead of the cheddar-jack mix. I’m never going back to canned enchilada sauce! I’m wishing I hadn’t frozen the small pan for later. I could eat the whole pan, right now!

  35. Ashlee says:

    This was so good!! I used pork instead of beef as that is what I had in the freezer. I couldn’t stop eating the pork while assembling the enchilada.

  36. Barbara says:

    Beef is so darned expensive that we don’t have it often anymore (and boy, do we miss it!) but if I served just four of these to the two of us and froze the rest in 4-enchilada-sized packages, I could get 4 meals from one chuck roast by serving them with refried beans and another side dish or two. Not bad at all, and since Mexican food is my all-time favorite, being from the southwest, I look forward to making this. It sounds just marvelous! Thanks, Mel! I use more of your recipes than all other bloggers that I follow! You’re a great cook, and please don’t ever stop sharing because I need variety! I came late in life to the slow cooker, and it’s one of my favorite tools now, used 4 or more times per week! Ole!

  37. Kristi says:

    Hi Mel!

    One thing that always hinders my enchilada making is my addiction to the Costco refrigerated tortillas that you cook through yourself. Do you keep ready made flour tortillas on hand and if so, do you have a brand recommendation for me?

    I just love you and your blog. Whipped up some homemade naan this morning to serve with butter chicken! Thanks!

  38. Tori says:

    This beef is tasty! I turned mine into street tacos. White corn tortillas, white onion and cilantro, and just a little finely shredded Mexican three cheese mix on top. I served pinto beans and fresh salsa on the side. My family went nuts. Thanks again for making me look awesome for my three boys!

  39. Christina says:

    Mel, I recently found your website and am thrilled to say that I have yet to find a recipe that we wouldn’t add to the weekly menu plan.
    This slow cooker beef for enchiladas was a huge hit! I did add onions and cilantro to the cooking beef. Then more cilantro to the shredded beef! Cilantro is like the herb of the god’s, right? πŸ™‚ Divine! A new favorite in my house!

  40. Stephanie says:

    These enchiladas were so good! I have never loved the taste of the red enchilada sauce in the can that my mom always used for enchiladas. This sauce was so good I could have just eaten the meat and sauce alone. Thank you!

  41. Erin says:

    I just made these and they were restaurant quality! I made a few adjustments, I strained the sauce before putting in the cornstarch, and I dipped the corn tortillas in the sauce before I rolled them. So delicious and I love the fact that it’s easy to double and freeze half.

  42. Amber says:

    I usually stay away from enchiladas because you have to buy a bizillion corn tortillas and knowing me I don’t use the leftovers before they go bad…plus my freezer in teensy so thought always need to be put into what goes inside. Anywhoo. I just couldn’t resist trying these. They looked so good! I made two pans and then used the leftover tortillas for your baked chicken taquitos. No leftover corn tortillas (prepared or not, I might add!). Also, we had a couple guys over for dinner and their jaws nearly dropped with how good the enchiladas were. One even commented that he thought he was in a restaurant. Thanks for making me look like a rockstar!

  43. Jessica says:

    I’ve actually never commented on any blog, so this is a first for me, but I just wanted to let you know that I made these last night, and my entire family adored them. They are now on our “re-do” list. Not many recipes make it there.
    Thank you!

  44. ED Miller says:

    I’m looking for the Shredded Beef Taco’s. It was on Americas test kitchen. It was on PBS. It had ancho chiles,bottled beer,3# boneless beef short ribs,a few or just under/over a dozen spices. It also had a slaw to go with it.

  45. Nicole says:

    Oh how I love everything I try on here. These were fantastic!!!

  46. Jessica says:

    I recently found your blog and just love it. I’m not a big fan of cooking, but you have so many wonderful and simple recipes – I haven’t made one I don’t like! I have a maybe silly question- when you freeze these- do you still pour the extra sauce over the top? I’m new to freezer meals.

    Thanks so much!!

    • Mel says:

      Hi Jessica – thanks for the nice comment! Yes, I pour the sauce over the top before freezing. It make the tortillas a bit softer so if you don’t want that, you could freeze the sauce separately and thaw and pour over the enchiladas before baking (but that’s just a lot of extra work for a freezer meal in my opinion!). πŸ™‚

  47. Gail says:

    I love these! I made these quite a while ago but since it’s just my husband and me at home now we had extra. I chose to freeze the meat and sauce separately. After defrosting both I made another small batch of enchiladas last night and they were just as yummy. Looking forward to leftovers for lunch! Thanks for a great recipe, Mel…AND for those of you reading comments….thanks for leaving comments! I like reading thru them before I try a new recipe to see how others felt. πŸ™‚

  48. Gail says:

    I forgot to add that I had also frozen the refried beans I made from Mel’s slow cooker recipe. I had frozen them in small one cup quantities. I thawed one bag and spread each tortilla with those beans before adding this meat. I didn’t use all of the beans so I made a little dip with cheese and salsa mixed in and munched on that while the enchiladas we’re baking…Yummmmm!

  49. Jamie B says:

    Mel-you have the BEST recipes! I’m curious what you typically serve for side dishes with this. Other than a salad, I keep coming up with other carb options and I’d prefer to avoid that. Thanks for making my meal planning easy….I just pop onto your blog whenever I’m in a funk or have to figure out what I can make quickly with the ever-present chicken breasts πŸ™‚

    • Mel says:

      Hi Jamie – thanks for your sweet comment! So happy you are loving the recipes. I usually serve anything from fresh fruit to Mexican rice. On casual family night dinners, we also often pull out the cottage cheese or applesauce as a quick and easy side dish. I always serve some sort of steamed or fresh vegetable (like the skillet green beans or roasted broccoli). Does that help?

  50. Jaime Lee says:

    My doggie is currently sitting in the kitchen, staring up at the crockpot, tail wagging.

  51. Ruth says:

    The meat is amazing! So tender…scrumptious and mouth-watering. Thank you! I have a quick question about freezing. I froze the enchiladas two days ago, and when I baked them tonight the bottom of the enchiladas stuck to the pan. Any suggestions on how to prevent this from happening? I really want to make these again as they were so incredibly tasty…but I’d really like the bottom too! : )

    • Mel says:

      Hi Ruth – was your pan well-greased? You might try covering the bottom of the pan with a little more of the sauce from the meat – that could help the enchiladas not stick. Also, if you baked them from frozen, try decreasing the heat slightly so they bake longer but more moderately.

      • Ruth Link says:

        Thank you so much for your response, Mel! I appreciate it. I think both of your suggestions are great ones. I didn’t grease the pan before I put the sauce down as the base. For the future, do you think I should coat the pan in PAM before I put the sauce in? Thanks for everything. My sister-in-law told me about your blog/website and now I am addicted. πŸ™‚

  52. Shannon says:

    Hi Mel. I want to make these on our family vacation. instead of trying to transport the fully made in pans, do you think I could make the beef ahead of time, freeze it with the sauce and then assemble them at a later date?

  53. Bree Brost says:

    I’ve made this 3 times already, it is a family favorite!

  54. mrs.babs says:

    The only meat my husband will eat is chicken. I wonder if this recipe would work out the same? We shall see! It’s what’s for dinner

  55. fmandds says:

    I made this with 2.5 lbs of skirt steak and it work wonderfully. The only thing I’ll add about making it with skirt steak is after cooking it, we shredded it when I wish we had cut it into chunks. The reason being the shreds were long and trying to cut your enchilada, with a fork, into a bite size piece was difficult as the meat was just long shreds and pulled all out of the tortilla. Nothing bad about it, just an annoyance to eat with just a fork.

    Also, I used Herdez brand of Salsa Taquera as my salsa and it tasted great as an enchilada sauce. Good recipe!!

  56. Ruth says:

    These are absolutely wonderful and melt in your mouth. They also freeze and reheat extremely well, which I love. In fact I’m just about to take some out of the freezer…:) SO good.

  57. Brandie Cotton says:

    I wonder, could you use a roast that is frozen?

  58. Jerry says:

    I’ve been following this basic recipe for about 20 years now, with minor variations. I originally saw it in a local newspaper. When I was on the board of a local youth group, I took it as potluck for an annual Xmas party, and it became the main entree for the next few years.

    Most importantly, this dish is the main reason my wife agreed to marry me. If I make it a few times a year, she agrees to stay married.

  59. JK says:

    Hi! I live in Malaysia and I tried out this recipe last night for dinner. I cannot tell you how INCREDIBLE and AWESOME it was… my family loved in and the slow cooker beef came out just nice. Thanks a million for such a fabulous recipe. I’m sure I will make it again… πŸ™‚

  60. Mary P says:

    Any idea how this would do in an instant pot?

  61. Jamie says:

    I ate at this amazing food truck a few weeks ago that had beef quesadillas. I decided to recreate using this beef recipe. I added some sautΓ©ed veggies to the quesadillas–mushrooms, sweet potatoes, onions, zucchini and jalapeΓ±o–and made a sour cream dipping sauce. It was SO good. I put it on the menu again this week.

  62. Stephanie says:

    I had a baby not too long ago. How do people work and then have to cook when they get home with babies?! Oh I know…the crock pot! I made this yesterday for my husband and mother in law. Seriously so easy and so good. We devoured it. Thank you so much for giving me a simple and tasty week night meal.

  63. Diane says:

    THE BEST ENCHILADAS EVER!!!! I changed it up a little bit to cut some calories(Dr. orders) I used white tortilla’s, for the cheese I used 2% sharp cheddar and a Mexican blend( Cheddar, Monterey Jack, Asadero, and Queso Quesadilla.

  64. Judy says:

    I noticed you didn’t use enchilada sauce. Don’t recall any recipe that didn’t use it. Was there a reason? I’m making them today. Thanks.

  65. Paula says:

    My husband said these are really good. Almost too good! I served these with your Mexican chopped salad. I left out the cheese. It was a great light side dish to the flavorful enchiladas. I have never made enchiladas before that I liked as much as these. BTW my daughter thinks we need Mel appreciation day. We love your recipes that much!

  66. Abby says:

    I was thinking of making this in the IP today. Any suggestions on using slow cooker mode vs. pressure cooking? Thanks!!

    • Mel says:

      Slow cooker in the IP, I’d use the same instructions in the recipe but for pressure cooking, if your roast is pretty average sized (a few inches thick), I’d probably do 60-75 minutes at high pressure.

  67. jen says:

    Do you think (once frozen) you could thaw this in the fridge to cut down on cooking time? Or would that just make the tortillas mushy?

    • Mel says:

      Yes, you could definitely thaw in the refrigerator. The tortillas might be a bit softer than normal but I’ve done it like that and it works great.

  68. Natalie Boyer says:

    You know those dinners that are so good that you’re literally counting down the hours until lunchtime the next day so you can consume the leftovers? This is one of those meals. I’ve only made them twice so far, but they are out of this world delicious. Even the naysayers who claim they don’the like shredded beef lick their plates clean. Thanks for this spectacular, amazing, makes-me-look-like-a-rockstar dinner!!

  69. Tiffany says:

    I made this recipe once before and it was better than any Mexican restaurant I have ever been. I am making it again tonight because it was gobbled up by my family, kids and all. Love! Thanks!

  70. Vicci says:

    These sound amazzzzzing! I’m going to make them for friends this week. I am wondering though if I make them on Wednesday will they be ok in the refrigerator until Thursday night if I don’t freeze them? I’m using corn tortillas and don’t want them to get too soggy.

Leave a Reply

Your email address will not be published. Required fields are marked *