Tender and juicy shredded beef wrapped in a tortilla and smothered in enchilada sauce and melted cheese. These tex-mex enchiladas are easy, simple, and delicious.
Save This For Later
Enter your email & we'll send you a link to the post. Plus, you’ll get new recipes from us every week!
What makes these Tex-Mex Enchiladas?
Tex-Mex is a collision of Texas and Mexican food. The red enchilada sauce, spice mixture, and method for cooking the enchiladas are Mexican, while the use of flour tortilla, large amounts of beef, and handfuls and handfuls of shredded cheese are very Texan.
Growing up in Texas, this is how we always made enchiladas. They are 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!
Ingredients & Substitutions
Chuck Roast: Chuck roast is perfect for slow cooking. When cooked low and slow, it becomes tender and juicy. Because of that, I recommend cooking it on low and not high.
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: You will need 10 taco-sized tortillas.
Cheese: I like using a Mexican Blend of cheese when making enchiladas with red sauce. Other options are Monterey Jack and Cheddar and Queso Asadero.
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.
Tip
If you make these with corn tortillas, you will need to warm the tortillas before rolling them to prevent the tortillas from breaking.
To warm up corn tortillas, wrap a stack of them in a damp paper towel and microwave them on high for 30-60 seconds or until they are warmed.
Sides
Make this a full Mexican restaurant experience with a Texas Margarita, a side of Mexican Rice, and your sweet little treat- Churro Cheesecake Bars!
Recipe Questions
I like using a Mexican blend of cheese for enchiladas with red sauce. It’s usually a combination of Monterey Jack, Cheddar, Asadero and Queso Quesadilla Cheese. It melts well and has a strong enough flavor that goes well with red enchilada sauce.
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 - 3 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 of 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 6-7 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 about ¼ cup of shredded beef and 2 tablespoons of shredded cheese downthe center of a tortilla. Roll it up and place it in the dish, seam-side down. Repeat with the remaining tortillas.
- Pour the remaining sauce over the enchiladas and top with the remaining cheese.
- Bake for 20 minutes or until the sauce is bubbly and the cheese melted. Let cool for 5 minutes before serving.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Save This For Later
Enter your email & we'll send you a link to the post. Plus, you’ll get new recipes from us every week!
Did you make this recipe? Let me know!