Slow Cooker Shredded Beef Enchiladas – The best shredded beef enchiladas are made easy using tender, and amazingly flavor packed, slow cooked shredded beef!
Guys. I do solemnly swear that I will never ever ever eat another ground beef enchilada in my life.
WHY didn’t I make shredded beef enchiladas sooner?
These completely trump chicken, they trump ground beef, they are off the charts good.
Honestly, I’ve always been a cheese enchilada kinda girl. Let me tell you, I am converted to beef as of this moment.
CHECK OUT OUR VIDEO FOR THIS RECIPE BELOW!
We absolutely LOVE Mexican food in this house.
Tex-Mex is more accurate I suppose. I envy people that live in a place they can get really good authentic Mexican food.
Pretty much everything in the Midwest is Tex-Mex – but, that’s what I grew up eating and I have a strong affection for it.
Especially when it’s as easy as these enchiladas.
Yes, I do use flour tortillas most often for my enchiladas – some people say that makes it a “burrito” I say potato/po-tah-to.
You can totally use corn tortillas instead if that’s your thing!
These beef enchiladas – the meat slow cooks all day and the flavor is ah-ma-zing.
Roll them up in your fave tortilla, smother with enchilada sauce & cheese – dinner is ready in 20 minutes!
- 2 1/2 Pounds Beef Chuck Roast
- 1 Cup Beef Broth
- 2 Cups Salsa
- 1 Medium Onion, Sliced
- 2 Tablespoons Taco Seasoning, 1 Packet
- 1 Teaspoon Garlic Powder
- 1/2 Teaspoon Cumin
- 1/8 Teaspoon Cayenne Pepper
- 8 Soft Taco Size Tortillas, Corn or Flour
- 2 Cups Enchilada Sauce
- 2 Cups Shredded Cheese, I use Monterrey Jack and Cheddar
Place the roast in the bottom of your slow cooker. Season with salt & pepper to taste. Season both sides of roast with taco seasoning, garlic, cumin, and cayenne. Top the roast with the onions. Pour over the beef broth and salsa.
Cook the roast on low for 6-8 hours, or high for 4-5 hours.
Preheat oven to 375 degrees. Prepare the bottom of a 9x13 inch baking dish with a few spoonfuls of enchilada sauce, set aside.
Shred the meat in the slow cooker with two forks, discarding onions if desired. Fill each tortilla up with about 1/4 cup of beef and roll up. Lay seam side down in prepared pan.
Pour the remaining enchilada sauce over the top of the enchiladas, top with cheese. Bake uncovered in preheated oven for 20-25 minutes, until hot and bubbly.
I shared this enchilada recipe at The Weekend Potluck!