Shredded Beef Enchiladas

Shredded Beef Enchiladas feature tender beef that’s been slow cooked to fall-apart perfection rolled into soft tortillas, smothered with enchilada sauce and baked beneath a layer of gooey cheese. Taco seasoning, salsa, beef broth and more infuse the meat with so much mouthwatering flavor! 

Shredded Beef Enchiladas 

Go plug in your Crockpot and prepare to make the BEST enchiladas you’ll ever have! I’ve been making shredded beef enchiladas for years and they’ve never disappointed me. Chuck roast is cooked in the slow cooker with salsa, beef broth and a medley of bold seasonings until it’s easy to shred with two forks. After that, you just roll up the meat into tortillas, smother it all with enchilada sauce (Try my Homemade Enchilada Sauce for even more flavor!) and bake it beneath a layer of gooey cheese. When your family is hungry for a super hearty satisfying dinner, this is the recipe to turn to! It’s easy, cheesy, beefy, and packed with a ton of bold flavor. 

Wanna go meatless? Check out my vegetarian enchilada options, Black Bean Enchiladas and Cheese Enchiladas! 

How do you make beef enchiladas not soggy?

When you remove the beef from the Crockpot and shred it, you don’t want to return it to the pot! The purpose of the beef and salsa was to lend moisture and flavor to the meat as it cooks. Once the beef is cooked and shredded, you have no need for it anymore. If you mix the beef back into the pot with the broth and salsa, it’ll be super wet and make the enchiladas soggy. Don’t worry – the slow cooking method makes the meat moist all by itself! 

How to Make Shredded Beef Enchiladas

• Prepare the beef. Place the roast in your slow cooker. Season with salt and pepper to taste. Then, season both sides of the roast with taco seasoning, garlic, cumin and cayenne. Top the roast with onions, then pour on the beef broth and salsa. 
• Cook. Cook on low for 6-8 hours or high for 4-5 hours. 
• Prepare the pan. Preheat your oven to 375°F. Add a few spoonfuls of enchilada sauce to the bottom of a 9×13 baking dish. Set aside. 
• Assemble the enchiladas. Use two forks to shred the cooked beef. You can either keep the onions or discard them. Fill each tortilla with about ¼ cup beef and roll it tightly. Lay seam side down in the prepared pan. Pour enchilada sauce all over the top, then add cheese. 
• Bake. Bake, uncovered, for about 20-25 minutes. 

Storing, Reheating and Freezing

Once your beef enchiladas fully cool to room temperature, you can store or freeze them for later! In an airtight container in the fridge, they’ll stay fresh for 3-4 days. In the freezer, cooked enchiladas will last for up to 3 months. Don’t forget to date and label! 

When it comes time to reheat frozen enchiladas, let them first thaw in the fridge for a few hours (overnight is best). Pop them in the oven and let them warm through. 

Ingredient Notes

• Enchilada Sauce – For the very best flavor, consider making some Homemade Enchilada Sauce! It’s loaded with flavor and it’s a lot easier to make than you may think. 
• Salsa – Easy Blender Salsa is my favorite to use here. You can also just grab a jar of your favorite salsa from the store! 
• Taco Seasoning – These packets are notoriously salty. Grab a low sodium taco seasoning packet if you can. That way, you can add more salt if needed to better control the amount of sodium. 
• Cayenne Pepper – Add more if you want it on the spicier side! You can also omit it entirely if there are more sensitive palates at the table. 
• Tortillas – They can be corn or flour. Just make sure they’re taco sized.

Enjoy!

~Nichole