These easy Shredded Beef Enchiladas have juicy, fall-apart tender, slow-cooked beef tucked inside soft tortillas covered with flavorful enchilada sauce and melted cheese. The crockpot does all the work during the day, and the enchiladas are quick to assemble before serving. These enchiladas are a favorite comfort food, perfect for busy weeknights that the whole family will love.
What we love about this Shredded Beef Enchiladas Recipe
What we love most about the enchiladas is, first and foremost, the yummy shredded beef. It is so flavorful and tender. The green chiles add such great flavor. We use this beef with a variety of meals, including our Shredded Beef Nachos. The crockpot really does most of the work, and they are easy to assemble.
I have made this recipe so many times. It’s easy to double or triple for a crowd, which I have done. It’s easy to freeze for a freezer meal. It’s always a crowd-pleaser; I like serving it with a variety of toppings for people to choose.
For another crockpot recipe, check out our Shredded Beef Sliders, Crockpot Meatball Ravioli Casserole, Shredded Beef Nachos, our Crockpot Cranberry Chicken, or our Crockpot Southwest Chicken and Rice!
For more Southwest-flavored dinners, try our Creamy Chicken Enchiladas with Sour Cream, Baja Fish Tacos, Southwest Chicken Bowls, Sheet Pan Shrimp Fajitas, Cilantro Lime Chicken and Rice, California Chicken with Honey Lime Dressing, or our Marinated Flank Steak.
What you need to make this Recipe for Shredded Beef Enchiladas
You will need the following ingredients:
- Chuck beef roast
- Salt
- Pepper
- Granulated garlic powder
- Dried minced onion
- Granulated sugar
- Beef broth
- Lime juice
- Green chiles
- Red enchilada sauce
- Flour or corn tortillas
- Colby Jack or Cheddar Jack Cheese (freshly shredded is best)
- Optional toppings: guacamole, pico de gallo, salsa, sour cream, sliced olives, cilantro, jalapeño slices, green onions, chopped white onions, diced avocado, crema, shredded lettuce, diced tomatoes, cheese
Beef Enchiladas Substitutions
I know what it’s like when you don’t have everything on hand, and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:
- You could substitute something else acidic, like vinegar for the lime juice.
- In place of the green chilies, you could try 1/4 cup of green chile salsa or canned diced jalapeños for more of a kick. I have tried the salsa once, but not the jalapeños.
- You can use flour or corn tortillas, or really both if desired. See the notes below for preparing with corn tortillas. If using corn tortillas, it will make 12-16 smaller enchiladas
- You could use all cheddar, Pepper Jack, or all Monterey Jack, a Mexican blend, or your choice of cheese.
Step-by-step Instructions
Step 1. In a small bowl, stir together the dried minced onion, salt, coarsely ground black pepper, granulated garlic, and sugar. Spray the slow cooker with cooking spray. Put the roast in the slow cooker, sprinkle half of the seasoning mix over the roast, and rub it into the meat. Turn the roast over and repeat on the other side. Pour in the beef broth and lime juice. Cover and cook for 4-5 hours on high or 8-10 hours on low.
Step 2. Use tongs to remove the roast from the slow cooker; it may slightly fall apart in pieces. Remove all the pieces and place on a cutting board. Using two forks, shred the meat, discarding any pieces of fat. Place the meat in a medium-sized bowl and stir in the green chiles. Add a little cooking liquid from the crock pot, a tablespoon at a time if desired. You don’t want the meat too wet, or it will make the tortilla chips soggy.
Step 3. Pour a little sauce into the bottom of a 9×13 pan and spread evenly (about 1/2 cup). Put a tortilla on a plate or in a shallow pan to fill and roll the tortilla. Add 1/2 cup of the shredded green chile beef across the center of the tortilla, sprinkle 2 tablespoons of cheese over the top, and roll the tortilla tightly.
Step 4. Place the filled tortilla in the prepared pan. Repeat with the remaining tortillas, placing them close together in the pan in a single layer. If using corn tortillas, warm the tortillas, and dip them in the sauce before filling them with 1/4 cup of the shredded green chile beef. *See note below recipe for more instructions using corn tortillas.
Step 5: Cover the tortillas with the desired amount of the remaining sauce over the filled tortillas, so that each tortilla is covered in the sauce, and top with the remaining cheese. Bake at 350 degrees Fahrenheit for 20-25 minutes.
Step 6: Serve immediately with desired optional garnishes on the side, and let each person garnish their enchilada with the toppings they choose, or garnish with desired toppings down the center of the enchiladas. You can also do a little of both. Pictured, it has a pico de gallo garnish over the enchiladas, and a topping of sour cream and olives on each serving.
Tips
- I’ve used a 7-quart and 8-quart crockpot for this recipe. We have a few crockpots of different sizes at our house. This is one that I use and like.
- I highly recommend freshly grating your cheese. Pre-packed grated cheese is coated with starch or cellulose, which makes it more grainy when melting instead of creamy.
Frequently Asked Questions
| How to store Shredded Beef Enchiladas? Can you prepare them in advance? |
| a. The enchiladas can be assembled and stored, covered with plastic wrap or foil, for up to 24 hours before baking, or frozen for up to 3 months in advance. To thaw, refrigerate overnight or until completely thawed, and set at room temperature for 30 minutes before baking uncovered. I do recommend baking them the day you serve them for the best texture of the tortillas. You may need to increase the baking time by 15 minutes or so if the enchiladas are cold when put in the oven. b. The shredded beef can be made the day before and, once cooled, stored in an airtight container until ready to use as a filling for the enchiladas. b. Once the enchiladas have cooled, place in an airtight container and refrigerate. Do not leave at room temperature for more than 2 hours. The USDA recommends that cooked beef be stored in the fridge for 3-4 days and in the freezer for 2-3 months. b. I do NOT recommend storing the shredded beef in the ceramic insert of the crockpot in the fridge. Never put the electrical base in the fridge. The ceramic inserts are very hot, hold onto heat, and take a long time to cool down. Food can end up being in the “danger zone” for too long, especially in the center, if stored in them in the fridge. It’s best to transfer the food to a smaller container to cool and store. |
| How to reheat Shredded Beef Enchiladas? |
| To reheat in the oven, cover with foil and reheat at 350 for 15-20 minutes. You can reheat individual servings in the microwave, covered, for 1-2 minutes. |
Shredded Beef Enchiladas
These easy Shredded Beef Enchiladas have juicy, fall-apart tender, slow-cooked beef tucked inside soft tortillas covered with flavorful enchilada sauce and melted cheese. The crockpot does all the work during the day, and the enchiladas are quick to assemble before serving. These enchiladas are a favorite comfort food, perfect for busy weeknights that the whole family will love.
8
servings20
minutes20-25
minutes5
hours on high or 9-10 hours on lowIngredients
3 pounds boneless beef chuck roast
1 tablespoon dried minced onion
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon granulated garlic
1/4 teaspoon granulated white sugar
1/4 cup beef broth
1 lime, juiced (about 2 tablespoons)
4 -ounce can diced mild green chiles
28 -ounce can red enchilada sauce (we use mild and often Las Palmas brand)
8 flour tortillas (8-inch size) or 12-16 corn tortillas (see notes after recipe for more information using corn tortillas)
2 1/2 cups shredded Cheddar Jack or Colby Jack cheese
Optional toppings: guacamole, pico de gallo, salsa, sour cream, sliced olives, cilantro, sliced jalapeño, green onions, diced avocado, crema, shredded lettuce, cotija cheese
Directions
- In a small bowl, stir together the dried minced onion, salt, coarsely ground black pepper, granulated garlic, and sugar.
- Spray the slow cooker with cooking spray. Put the roast in the slow cooker, sprinkle half of the seasoning mix over the roast, and rub it into the meat. Turn the roast over and repeat on the other side. Pour in the beef broth and lime juice. Cover and cook for 4-5 hours on high or 8-10 hours on low.
- Use tongs to remove the roast from the slow cooker; it may slightly fall apart in pieces. Remove all the pieces and place on a cutting board. Using two forks, shred the meat, discarding any pieces of fat.
- Place the meat in a medium-sized bowl and stir in the green chiles. Add a little cooking liquid from the crock pot, a tablespoon at a time if desired. You don’t want the meat too wet, or it will make the tortillas soggy.
- Preheat the oven to 350 degrees Fahrenheit.
- Pour a little sauce into the bottom of a 9×13 pan and spread evenly (about 1/2 cup).
- Put a tortilla on a plate or in a shallow pan to fill and roll the tortilla. Add 1/2 cup of the shredded green chile beef across the center of the tortilla, sprinkle 2 tablespoons of cheese over the top, and roll the tortilla tightly. Place the filled tortilla in the prepared pan. Repeat with the remaining tortillas, placing them close together in the pan in a single layer. If using corn tortillas, warm the tortillas, and dip them in the sauce before filling them with 1/4 cup of the shredded green chile beef. *See note below recipe for more instructions using corn tortillas.
- Cover the tortillas with the desired amount of the remaining sauce over the filled tortillas, so that each tortilla is covered in the sauce, and top with the remaining cheese.
- Bake at 350 degrees Fahrenheit for 20-25 minutes.
- Serve immediately with desired optional garnishes on the side, and let each person garnish their enchilada with the toppings they choose, or garnish with desired toppings down the center of the enchiladas. You can also do a little of both. Pictured, it has a pico de gallo garnish over the enchiladas, and a topping of sour cream and olives on each serving.
Notes
- The size of the chuck roast is flexible; it can honestly be 2-4 pounds. I try to get between 2.5 and 3 each time. I try to wait to buy roasts when they are on sale; I have seen them as cheap as .99 a pound.
- I highly recommend freshly grating your cheese. Pre-packed grated cheese is coated with starch or cellulose, which makes it more grainy when melting instead of creamy.
- If you use corn tortillas instead of flour tortillas, you need to warm them to make them more pliable for rolling. You can steam them with a wet paper towel for 20-30 seconds in the microwave, or heat them in a dry skillet on each side briefly. Dip them in the sauce before adding the shredded beef, and add about 1/4 cup instead of 1/2 cup of beef, then fill and roll.
- You can garnish these enchiladas with any items of your choice. You can add guacamole, pico de gallo, salsa, sour cream, sliced olives, cilantro, jalapeño slices, green onions, chopped white onions, diced avocado, crema, shredded lettuce, diced tomatoes, or cotija cheese.
