Slow Cooker Shredded Beef Enchiladas – The best shredded beef enchiladas are made easy using tender, and amazingly flavor packed, slow cooked shredded beef!
Guys. Â 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. Â 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. Â 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” Â 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!
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 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I shared this enchilada recipe at The Weekend Potluck!
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.
Slow cooker recipes are always my favorite because they are just so easy. This is my new favorite slow cooker recipe! It was sooo good!
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 🙂
Mexican in the crockpot? Yep, I’m sold. This is SO easy and looks SO delicious. Definitely gonna be a new dinner staple!
Thanks, Karly! It’s definitely a weekly staple at my house – we can’t get enough!
I’m making 2 batches for family reunion. I’m using corn tortillas. Making 1 with onions and spicey and 1 mild. The Utter Reunion in Madison, Wisconsin.
I live in Aurora, Colorado