Tender, juicy slow cooker Mexican shredded beef wrapped in a tortilla, smothered in enchilada sauce, and topped with melted cheese. These shredded beef enchiladas are easy, flavorful, and sure to be a hit!
Recipe Overview
Slow Cooker Pulled Beef: The beef is super easy to make using a Crock Pot. You just need Chuck Roast, broth, a few spices and 6 hours.
Super Easy to Make: Once the beef is shredded, these take maybe 10 minutes to assemble and 20 minutes to bake.
Beefy Tex-Mex Enchiladas: Tex-Mex blends Texas and Mexican flavors. The red enchilada sauce and spices are Mexican, while the flour tortillas, hearty serving of beef, and loads of cheese are all Texan.
Sound good? Jump to the Recipe ⬇
Ingredients & Substitutions
Chuck Roast: Perfect for slow cooking, chuck roast becomes tender and juicy when cooked low and slow. For best results, cook on low heat.
Spices: We are going to use a mixture of chili powder, onion powder, garlic powder, cumin, salt, and pepper to give the meat flavor that is perfect for enchiladas.
Red Enchilada Sauce: Use a jar of your favorite enchilada sauce to keep it simple. You can also make your own Easy Homemade Enchilada Sauce in 15 minutes!
Tortillas: I use flour tortillas because they’re soft and pliable, but corn tortillas work too. If using corn, be sure to warm them first to prevent breakage. Wrap a stack in a damp paper towel and microwave for 30-60 seconds.
Cheese: I like using a Mexican Blend of cheese when making enchiladas with red sauce. Other options are Monterey Jack or Cheddar.
Full ingredient list with quantities in the recipe card below.
How to Make Shredded Beef Enchiladas
1. Make Shredded Beef: Add broth and chuck roast to a slow cooker. Sprinkle spices over the meat. Cook on low for 6-7 hours. Remove the chuck roast and shred.
2. Roll Them Up: Add about ¼ cup of shredded beef and 2 tablespoons of shredded cheese down the middle of a tortilla. Roll it up and place them in the pan, seam-side down.
3. Layer: Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
4. Bake: Bake for 20 minutes or until the sauce is bubbly and the cheese is melted. Let cool for 5 minutes before serving.
Have you tried this recipe yet? I'd love to know how it turned out! Leave a ⭐️⭐️⭐️⭐️⭐️ review below or tag @MeganVsKitchen on social.
Shredded Beef Enchiladas (Slow Cooker)
Ingredients
- 2 ½ pound chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoon cumin
- 1 ½ teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cup Mexican Blend cheese
Instructions
Make Shredded Beef
- Add broth and chuck roast to a slow cooker. Sprinkle spices over the meat. Cook on low for 6 hours.
- Remove the chuck roast from the slow cooker and shred it with two forks.
Make Enchiladas
- Preheat oven to 350F.
- Spread ½ cup of the enchilada sauce on the bottom of a 9 x 13 casserole dish.
- Add shredded beef and 2 tablespoons of shredded cheese down the center of a tortilla. Roll it up and place it seam-side down in the dish.
- Repeat with the remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted. Let cool for 5 minutes before serving.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Sides
Make this a full Mexican restaurant experience with a Texas Margarita, a side of Mexican Rice, and a little sweet little treat like Churro Cheesecake Bars!
What makes these Tex-Mex Enchiladas?
Tex-Mex blends Texas and Mexican flavors. The red enchilada sauce, spice mix, and cooking method are Mexican, while the flour tortillas, generous beef portions, and loads of cheese are all Texan. G
rowing up in Texas, this is how we always made enchiladas—quick, easy, and so good!
If you're looking for more Texas dinners, then you need to check out this Slow Cooker BBQ Brisket recipe! The brisket is great for Brisket Tacos and sandwiches!
More enchilada recipes!
- Chicken Enchiladas with Corn Tortillas - The best enchiladas start with corn tortillas!
- Sour Cream Chicken Enchiladas - These Sour Cream Chicken Enchiladas are creamy, tangy, and so good.
- Layered Chicken Enchilada Casserole - Layered Chicken Enchilada Casserole is a cozy comfort food with shredded chicken, green chilis, beans, cheese, and enchilada sauce.
- Easy Chicken Enchiladas with Green Sauce - Layered Chicken Enchilada Casserole is a cozy comfort food with shredded chicken, green chilis, beans, cheese, and enchilada sauce.
- Carnitas Enchiladas - These Pork Carnitas Enchiladas are pretty easy to make. The trick is cooking the pork in a slow cooker. It's easy, and the meat comes out moist and flavorful.
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Karen Hart says
Best darn enchiladas I ever made. Never a fan of the chuck roast, but we got a few when we bought 1/2 a cow. When searching what to do with them, I stumbled on to your recipe. You now have a new fan 😊