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.
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!
If you're looking for other slow cooker dinner recipes, give these a try:
- Crockpot Frito Chili Pie
- Crockpot Sausage and Potatoes
- Crockpot Sausage and Peppers
- Crockpot Taco Meat
- Crockpot Hawaiian BBQ Chicken
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!
Shredded Beef Enchiladas
- 2 ½ 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
- ½ Teaspoon Cumin
- ⅛ 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 ¼ 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!