Tender slow cooker shredded beef, soft flour tortillas, red enchilada sauce, and plenty of melted cheese come together to make these easy Tex-Mex shredded beef enchiladas. The beef takes about 10 minutes to prep, and once it's cooked, the enchiladas take just 20 minutes to bake.
I make these whenever I want something that feels special but doesn't need much from me on a weeknight. The beef actually gets better as it sits, so it's also a great make-ahead option.
If you love this filling, my slow cooker carnitas tacos use the same hands-off approach and are just as crowd-pleasing.
Ingredients & Substitutions
Chuck Roast: This cut is made for slow cooking. It gets tender and juicy when cooked on low heat for several hours. Don't rush it. High heat will get you there faster, but low and slow gives you that fall-apart texture.
Spices: A blend of chili powder, cumin, onion powder, garlic powder, salt, and pepper. Simple, but they build a lot of flavor into the beef as it cooks.
Red Enchilada Sauce: Use a jar of your favorite store-bought sauce to keep things simple. If you want to make your own, my homemade red enchilada sauce comes together in about 15 minutes and leaves the jarred stuff in the dust.
Tortillas: I use flour tortillas because they're soft and roll without cracking. Corn tortillas work too, but you'll have to warm them first. Wrap a stack in a damp paper towel and microwave for 30 to 60 seconds before rolling.
Cheese: Mexican blend is my go-to for red sauce enchiladas. Monterey Jack or cheddar works great, too.
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 it 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.
Tips
Don't skip the sauce on the bottom. A thin layer of enchilada sauce on the bottom of the baking dish keeps the tortillas from sticking.
Cook the beef on low, not high. Low and slow is what gives chuck roast that fall-apart, juicy texture. High heat works if you're in a rush, but the texture won't be quite the same.
Leftover Beef. You might have some extra shredded beef after filling the enchiladas. Pile it into bowls with rice and toppings, stuff it into quesadillas, or freeze it for later.
Common Questions
What if I don't have a slow cooker? You can braise the chuck roast in a Dutch oven. Cook covered at 300°F for 3 to 4 hours until the beef is fork-tender.
How do I store leftovers? Store leftover enchiladas in an airtight container in the fridge for up to 3 to 4 days. Reheat in the microwave in 60-second intervals, or in the oven at 350°F covered with foil until warmed through.
Making Ahead of Time
Prep: Make the shredded beef up to 2 days ahead and store it in an airtight container in the fridge. You can also freeze the cooked beef for up to 3 months.
Assemble: If you want to get ahead, roll the enchiladas and place them seam-side down in the baking dish, but hold off on adding the sauce and cheese until right before baking. The tortillas would absorb the enchilada sauce as they sit in the fridge. When you're ready to bake, pour the sauce over the top, add the cheese, and bake as directed.
Bake: Add 5 to 10 minutes to the bake time if the filling is going in cold from the fridge.
Sides for This Recipe
- Mexican Rice - A classic pairing. My easy Mexican rice is simple and comes together fast.
- Refried Beans - Creamy and hearty, they round out the plate.
- Black Bean and Corn Salad - Something fresh on the side balances the richness of the enchiladas. My black bean and corn salad is quick and no-cook.
- Guacamole - A scoop on top or on the side is always a good call.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Shredded Beef Enchiladas with Slow Cooker Beef
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.
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.
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 😊