Slow Cooker Shredded Beef Enchiladas Recipe comes together with very little work but so much flavor that tastes amazing. The crock pot does all of the work and you can come home to a great meal ready to enjoy.

Shredded beef enchiladas in a baking dish

Slow Cooker Shredded Beef Enchiladas Recipe:

We love Mexican food and the entire family enjoys this Slow Cooker Shredded Beef Enchilada Recipe. It is one of the easiest dinner ideas and always a huge hit. The beef cooks in enchilada sauce and easy seasoning to give the beef so much flavor.

We love making the insides of the enchiladas in the slow cooker, for the most tender and flavorful crockpot enchiladas. Beef Enchiladas in Crock Pot saves so much time and the beef comes out so tender.

We make the enchilada sauce from scratch, but you can use canned. So many authentic Mexican flavors makes these enchiladas a family favorite. Add a side of rice and beans for a delicious complete meal.

Shredded beef enchiladas in a baking dish

Easy Recipe for Shredded Beef Enchiladas:

Making the shredded beef in the slow cooker is so easy to do. You can prepare the beef ahead of time or let it cook all day. This easy recipe is one that will be on the menu over and over.

Once the beef is cooked, rolling the beef into the tortillas and topping with more sauce allow the enchiladas to cook perfectly. Cut and serve with lots of melty cheese and topped with sour cream, guacamole or diced avocados.

Chuck roast, salt, pepper, cumin, chili powder, garlic, salsa, beef broth, vinegar, cornstarch, water, corn tortillas, cheese, cilantro

Ingredients:

  • Chuck Roast 
  • salt
  • Pepper
  • Cumin
  • Chili Powder
  • Minced Garlic
  • Salsa 
  • Beef Broth
  • Apple Cider Vinegar
  • Cornstarch
  • Water
  • Corn Tortillas
  • Cheddar Cheese (shredded) 
  • Monterey Jack Cheese (Shredded) 
  • Fresh Cilantro (chopped)
Shredded beef enchiladas in a baking dish

How to Make Crockpot Beef Enchiladas:

  • Step 1 – Season Roast and place in crockpot – Place the roast in a 6 quart slow cooker. Season the roast with salt, pepper, cumin, chili powder, and minced garlic.  Add the salsa, beef broth and apple cider vinegar to the slow cooker.
  • Step 2 – Cook Roast – Cover and cook on low for 8-10 hours or on high for 4-5 hours or until beef shreds easily.
  • Step 3 – Shred Roast – Remove the roast to a large plate and shred.
The process of cooking the beef and shredding it the pan
  • Step 4 – Add meat back into slow cooker – Remove one cup of the liquid from the crock pot and place it in a saucepan.  Stir the meat back into the remaining sauce in the crock pot.  
  • Step 5 – Heat Sauce – Heat the sauce in the saucepan over medium heat.  In a small bowl whisk together the water and the cornstarch until combined.  Whisk this mixture into the saucepan and heat until the sauce thickens.  
The process of adding the shredded beef back to the slow cooker and heating the sauce
  • Step 6 – Preheat oven and heat tortillas – Meanwhile, heat up the corn tortillas until soft. Mix both of the shredded cheeses together in a small bowl and preheat the oven to 350 degrees F.  
  • Step 7 – Prepare enchiladas – Spread some of the sauce onto the bottom of a 9X13 baking pan.  Spoon desired amount of beef in each tortilla.  Sprinkle with a small amount of shredded cheese.  Roll and place (seam down) in a 9X13 baking pan.
  • Step 8 – Top with Cheese – Spoon the remaining sauce from the saucepan over the enchiladas. Top with the remaining shredded cheese.
The process of rolling the enchiladas
  • Step 9 – Bake – Bake at 350 degrees for 15-20 minutes until heated through.
  • Step 10 – Serve and enjoy – Let the enchiladas rest for 5-10 minutes.  Top with the fresh chopped cilantro.  Serve warm and enjoy!

Serve immediately. Keep reading for the full recipe.

Shredded beef enchiladas on a white plate

How to Assemble Shredded Beef Enchiladas:

Once you have cooked and shredded the beef, now it is time to prepare the enchiladas.

  • We like to pour a little sauce in the baking dish for added flavor.
  • Place the corn tortilla down in the baking dish and add about ¼ cup of shredded beef into the tortilla.
  • Sprinkle with a small portion of cheese and then roll tortilla around the beef and cheese.
  • Place the tortilla seam side down in the baking dish.
  • Repeat until you have used all the tortillas and the shredded beef.
  • Top the enchiladas with more sauce and cheese then bake.
Shredded beef enchiladas on a white plate

Recipe Tips:

  • Enchilada Sauce – We made our sauce from scratch but you can easily use the store bought sauce.
  • Instant Pot – You can make the shredded beef in the instant pot if you prefer. Cook on high pressure for about an hour with a 10 minute natural release.
  • Sauce – Reserve one cup of the liquid to use to pour over the prepared enchiladas.
Shredded beef enchiladas in a baking dish with a wooden spoon

Can I use Green Enchilada Sauce?

Yes, you can use green enchilada sauce. I like it with green or red sauce. If I use chicken breast instead of roast, then I usually use the green enchilada sauce.

Shredded beef enchiladas on a white plate

Can I use a Different Kind of Meat?

Yes, you can make these enchiladas with Pork, Chicken or Ground Beef.

Toping Ideas for Shredded Beef Enchiladas:

We love a good topping bar and the kids love customizing their enchiladas.  Just use what your family loves.

Some of our favorite toppings include:

  • diced tomatoes
  • green onion
  • red onion
  • cilantro
  • hot sauce
  • sour cream
  • shredded cheese
  • avocado
  • fresh lime
  • diced jalapeno peppers
  • salsa verde  (try homemade Salsa Verde de Tomatillo Recipe)

What to Serve with Enchiladas:

Shredded beef enchiladas on a white plate

Variation Ideas for Slow Cooker Beef Enchiladas:

This recipe is so versatile and you can easily substitute something else for the shredded beef.

  • Change the Meat – You can try using ground beef or ground turkey.
  • Roast Options – You can use a chuck roast instead of a rump roast and that also works great.
  • Use Chicken – We also have used shredded chicken and that is so yummy. This recipe is a great way to use leftover chicken and turn it into something amazing. We make his easy chicken enchiladas recipe frequently and it is a hit.
  • Make it with steak – Another idea to try is steak enchilada recipe. Just substitute steak for the shredded beef for a tasty way to change things up.
  • Taco Seasoning – Change the seasoning to Taco Seasoning for a delicious option.
  • Green Chiles – Mix in green chiles while the roast is cooking. This gives it so much flavor.
  • Tortillas – We used corn tortillas, but you can use flour tortillas.

Print Shredded Beef Enchilada Recipe below:

Slow Cooker Shredded Beef Enchiladas Recipe

5 from 3 votes
Slow Cooker Shredded Beef Enchiladas Recipe comes together with very little work but amazing taste. The crock pot does all of the work.
Prep Time 15 mins
Cook Time 8 hrs 10 mins
Total Time 8 hrs 25 mins
Servings 6
Cuisine Mexican
Course Main Course
Calories 549
Author Eating on a Dime

Ingredients

  • 2 pounds chuck roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon minced garlic
  • 1 cup salsa
  • 2 cups beef broth
  • 1/4 cup apple cider vinegar
  • 2 tablespoon cornstarch
  • 2 tablespoon water
  • 10 corn tortillas (7 inch tortillas)
  • 1 cup cheddar cheese (shredded)
  • 1 cup monterrey jack cheese (shredded)
  • fresh cilantro (chopped)

Instructions

  • Place the roast in a 6 quart slow cooker. Season the roast with salt, pepper, cumin, chili powder, and minced garlic.  Add the salsa, beef broth and apple cider vinegar to the slow cooker.
  • Cover and cook on low for 8-10 hours or on high for 4-5 hours or until beef shreds easily.
  • Remove the roast to a large plate and shred.
  • Remove one cup of the liquid from the crock pot and place it in a saucepan.  Stir the meat back into the remaining sauce in the crock pot.  
  • Heat the sauce in the saucepan over medium heat.  In a small bowl whisk together the water and the cornstarch until combined.  Whisk this mixture into the saucepan and heat until the sauce thickens.  
  • Meanwhile, heat up the corn tortillas until soft. Mix both of the shredded cheeses together in a small bowl and preheat the oven to 350 degrees F.  
  • Spread some of the sauce onto the bottom of a 9X13 baking pan.  Spoon desired amount of beef in each tortilla.  Sprinkle with a small amount of shredded cheese.  Roll and place (seam down) in a 9X13 baking pan.
  • Spoon the remaining sauce from the saucepan over the enchiladas. Top with the remaining shredded cheese.
  • Bake at 350 degrees for 15-20 minutes until heated through.
  • Let the enchiladas rest for 5-10 minutes.  Top with the fresh chopped cilantro.  Serve warm and enjoy! 

Recipe Notes

Refrigerate the leftovers in an airtight container for up to 5-7 days.  

Nutrition Facts

Calories 549kcal, Carbohydrates 26g, Protein 42g, Fat 31g, Saturated Fat 15g, Polyunsaturated Fat 3g, Monounsaturated Fat 12g, Trans Fat 1g, Cholesterol 140mg, Sodium 1360mg, Potassium 800mg, Fiber 4g, Sugar 2g, Vitamin A 766IU, Vitamin C 1mg, Calcium 360mg, Iron 5mg

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Slow Cooker Shredded Beef Enchiladas Recipe comes together with very little work but amazing taste. The crock pot does all of the work. . The beef cooks in enchilada sauce and easy seasoning to give the beef so much flavor. #eatingonadime #crockpotenchiladas #shreddedbeefenchiladas
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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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