Slow Cooker Shredded Beef Enchiladas – The best shredded beef enchiladas are made easy using tender, and amazingly flavor packed, slow cooked shredded beef!

shredded beef enchiladas

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.

shredded beef enchiladas

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:

  1. Crockpot Frito Chili Pie
  2. Crockpot Sausage and Potatoes
  3. Crockpot Sausage and Peppers
  4. Crockpot Taco Meat
  5. 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!




5 from 15 votes

Shredded Beef Enchiladas

Slow Cooker Shredded Beef Enchiladas - The best shredded beef enchiladas are made easy using tender, and amazingly flavor packed, slow cooked shredded beef!
Prep 10 minutes
Cook 8 hours
Total 8 hours 10 minutes
Servings 6


  • 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.



Calories: 300kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Like this? Rate & review this recipe below!

I shared this enchilada recipe at The Weekend Potluck!


Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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Recipe Rating


  1. 5 stars
    I make a large pot roast so we eat enchiladas for a week and no one complains it’s that good! And when I haven’t made it for a while then it gets requested. The family loves these enchiladas!

  2. 5 stars
    I love the recipe, I will definitely make again. I just couldn’t discard the juices in the crock pot and use canned enchilada sauce, so I added flour to thicken it up to my liking and used that for the enchilada sauce.. my family absolutely loved. Thank you for this amazing recipe..

  3. 5 stars
    Made these for the 5th time, and they never disappoint!
    Never will I make ground beef enchiladas again.
    Thank you for this delicious recipe!

  4. Made this recipe with beef country ribs and beef short ribs. The sauce in the bottom is delicious, I feel bad discarding this sauce and using canned enchilada sauce for the enchiladas. Can I thicken the sauce from the crockpot with a corn starch slury and use that for my enchilada sauce?