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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
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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.

Check out More Easy Mexican Recipes for an delicious dinner idea. If you love this recipe for shredded beef enchiladas then you will love these recipes – Easy Ground Beef Enchiladas Recipe, The best Sour Cream Enchiladas Recipe, and Crockpot Chicken Enchilada Casserole .

Why We Love This Recipe

Beef enchiladas in crock pot are hearty and delicious. It makes the perfect weeknight meal or to feed a crowd. The roast cooks tender in the slow cooker and then made into beef enchiladas for a family favorite meal idea.

You can also use this shredded beef chuck roast into quesadillas and Crock Pot Smothered Burritos.

Ingredients

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

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variation Ideas

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 Homemade Flour Tortilla Recipe.
  • Homemade Red Enchilada Sauce – For a delicious variation, make Homemade Enchilada Sauce Recipe.

How to Make Crockpot Beef Enchiladas

Roast in a slow cooker topped with salsa and seasoning

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.

Shredding cooked beef in a large baking dish with two forks

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 with two forks. Remove the roast to a large plate and shred.

Shredded beef back in the slow cooker in sauce

Step 3 – 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.  

Heating sauce in a large pot with a whisk

Step 4 – 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.  

How to Assemble Shredded Beef Enchiladas

  • Step 1 – 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.  
Corn tortillas rolled in beef mixture in a baking dish

Step 2 – 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 casserole dish with seam-side down in baking dish..

Enchiladas in a baking dish topped with red sauce

Step 3 – Top with Cheese – Spoon the remaining sauce from the saucepan over the enchiladas.

Topping the enchiladas in a baking dish with red sauce and shredded cheese

Step 3 – Add Cheese – Top with the remaining shredded cheese.

Baked enchilada in a baking dish with golden brown melted cheese and red sauce

Step 4 – Bake – Bake at 350 degrees for 15-20 minutes until heated through.

  • Step 5 – Serve and enjoy – Let the enchiladas rest for 5-10 minutes.  Top with the fresh chopped cilantro.  Serve warm and enjoy!

Recipe Tips

  • Enchilada Sauce – We made our sauce from scratch but you can easily use the store bought sauce.
  • Instant PotYou 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.
  • Shredding Beef – We usually shred beef with forks, but you can also learn how to shred with stand mixer.
Shredded beef enchiladas on a white plate

Enchilada Topping Ideas

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

Enchiladas makes a delicious weeknight meal. I love to serve them with Black Beans in the Crockpot, Easy Spanish Rice Pressure Cooker Recipe and Corn Salsa Recipe for a complete meal idea.

For more easy side dishes check out What to Serve with Enchiladas.

Shredded beef enchiladas in a baking dish

Frequently Asked Questions

How to Store Leftovers Beef Enchiladas

Store the leftovers crockpot enchiladas in an airtight container in the fridge. The leftovers will last about 3-4 days.

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.

Can I use a Different Kind of Meat?

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

How to Reheat Beef Enchiladas

If I am reheating a small portion of beef enchiladas, I usually heat in the microwave. But you can also reheat in a preheated oven at 350 degrees for about 10 minutes.

More Crock Pot Beef Recipes

If you make these slow cooker beef enchiladas recipe, please leave us a comment or a star review. We love to hear from you.

Slow Cooker Shredded Beef Enchiladas

5 from 6 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 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 549

Ingredients

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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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About the Author

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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  1. Cheyanne says:

    This is amazing my kids loved it and it was quick to make.