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
Shredded Beef Enchiladas
Ingredients
- 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
Instructions
- 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 9×13 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for the 5th time, and they never disappoint!
Never will I make ground beef enchiladas again.
Thank you for this delicious recipe!
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?
Hi! We love this recipe but would like to try making this in the Instant Pot. Any idea the cook time, etc for the Instant Pot instead of the Crock Pot?
75 minutes high 10 slow release
Hi, do you have to fry the corn tortillas in oil before? A
No. You can just heat them on the stove. Either in a pan or I just heat them right over the burner. No oil needed.
I had made the roast before ever seeing this recipe. So tonight, I’ve put in the green enchilada sauce, instead of red. No taco seasoning, just what was used last night to season, cheese on top..and it already smells and looks like a winner!
Thanks!
So I made this with chicken breast instead of beef and it was AMAZING!! I used chicken broth and Pace restaurant style original salsa along with all the other ingredients. Cooked on low for 4 1/2 hours. I also microwaved the flour tortillas before filling them. And then used Kraft shredded Mexican cheddar jack. Baked and WOW! Topped with a little sour cream and served with yellow rice. This is my new favorite recipe! YUM ?
Sounds delicious, Elise! Happy to hear you love this recipe!! 🙂
Could I do this with chicken instead of beef?
You absolutely can use chicken instead! 🙂
Can leftover sliced deli roast beef be used in this recipe?
Barbara, I don’t see why not!
Omg! Those were delicious. We are eating them as I type. My 15 year old is in seconds or thirds, who’s counting. This is my theirs receipe of yours I’ve tried this week and it’s been 3 fir 3 with 5 stars. I made the Blackberry biscuits with brown butter glaze this morning and the Jalopeno Chicjen tacos last night. My only problem is deciding which I like the most. Next on my list is the Crockpot Frito Pie. Thanks fir your lovely recipes.
Hi, Sandra! Thank you so much for stopping by and letting me know you’re enjoying all of my recipes! Comments like this make my day! 🙂
Looks delicious! The cook time looks backwards to me though? Doesn’t the low setting normally cook longer?
Thanks, Ashley! Typo on my part, the times are updated! If you try the enchiladas, come back and let me know what you think! Thanks for stopping by 🙂