Name: Shredded Beef Enchiladas (Slow Cooker) Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Mexican
Ingredients: 2 1/2 pound chuck roast; 1 cup beef broth; 1 tablespoon chili powder; 2 teaspoon cumin; 1 1/2 teaspoon salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon black pepper; 15 oz jar of red enchilada sauce; 10 taco-sized flour tortillas; 2 cups Mexican Blend cheese

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If there’s one dish that truly transports me to savory, saucy comfort, it’s Shredded Beef Enchiladas (Slow Cooker). This recipe quietly lets the slow cooker work its magic on a humble beef chuck roast, transforming it into tender shreds ready to soak up every drop of zesty enchilada sauce. Each bite is a celebration of deep, smoky spices and creamy cheese, all nestled inside soft tortillas. Whether you’re feeding a hungry family or want to impress with minimal effort, these enchiladas never disappoint. In short: it’s hearty, soul-warming, and absolutely irresistible!

Shredded Beef Enchiladas (Slow Cooker) Recipe - Recipe Image

Ingredients You’ll Need

I love how straightforward but essential these ingredients are. Each one was carefully chosen to infuse the Shredded Beef Enchiladas (Slow Cooker) with maximum flavor, from the marbled richness of the beef to the bold blend of spices and gooey cheese on top.

Chuck roast (2 1/2 pounds): The perfect cut for slow cooking, it becomes incredibly tender and shreds effortlessly for that classic enchilada filling.
Beef broth (1 cup): Adds depth and helps keep the meat juicy as it simmers away in the slow cooker.
Chili powder (1 tablespoon): Brings that necessary hint of heat and smokiness — totally essential for real enchilada flavor.
Cumin (2 teaspoons): Earthy and warm, cumin makes each bite pop with Southwest flair.
Salt (1 1/2 teaspoons): Amplifies all the flavors, so every morsel tastes just right.
Onion powder (1 teaspoon): For a mellow hint of onion without any chopping, adding sweetness and body to the beef.
Garlic powder (1 teaspoon): A little dusting goes a long way, complimenting the beef and melding beautifully with the other spices.
Black pepper (1 teaspoon): Just enough to provide a subtle kick and round out the spice profile.
Red enchilada sauce (15 oz jar): Use your favorite brand — it brings tang, color, and that signature saucey finish.
Taco-sized flour tortillas (10): Perfectly sized for individual enchiladas and soft enough to wrap but sturdy enough to hold all that filling.
Mexican Blend cheese (2 cups): Melty and flavorful, this cheese brings everything together with a golden, gooey topping.

How to Make Shredded Beef Enchiladas (Slow Cooker)

Step 1: Prepare the Chuck Roast

Start by nestling your chuck roast in the slow cooker. Pour that cup of beef broth all around — it’ll keep the roast moist and infuse it with lovely flavor. Generously sprinkle all the spices — chili powder, cumin, salt, onion powder, garlic powder, and black pepper — over the meat. As the roast cooks low and slow for 6 hours, the spices mingle, and the beef drinks in every nuance. The result? Fork-tender meat bursting with rich, savory character.

Step 2: Shred the Beef

Once the roast is cooked through and tantalizingly tender, carefully transfer it to a large bowl or cutting board. Grab two forks and shred the meat — it should fall apart with barely any effort. Get rid of any excess fat if you like, then mix the beef with a touch of its juices for extra succulence. This step is what makes Shredded Beef Enchiladas (Slow Cooker) so satisfying: the beef is soft, full-flavored, and perfect for rolling.

Step 3: Prep the Casserole Dish

Set your oven to preheat at 350F. Take a 9 x 13 baking dish and pour in about half a cup of the enchilada sauce, spreading it over the bottom. This simple move keeps the enchiladas from sticking and ensures each one has a saucy base to soak up later in the oven.

Step 4: Fill and Roll the Tortillas

Heap generous spoonfuls of your shredded beef down the center of each flour tortilla. Sprinkle about 2 tablespoons of Mexican Blend cheese over the beef — don’t be shy! Roll up each tortilla firmly and place it seam-side down in your sauced dish. Repeat until all the filling and tortillas have been used. You’ll see the pan filling up with promise.

Step 5: Top and Bake

Pour the rest of your enchilada sauce evenly over the rolled tortillas. Scatter the remaining cheese over the top, making sure every tortilla gets nicely blanketed. Bake in your preheated oven for about 20 minutes, until the sauce is bubbling and the cheese has melted into golden perfection. Give it a short rest (five minutes) before serving, so everything sets up beautifully.

How to Serve Shredded Beef Enchiladas (Slow Cooker)

Garnishes

Nothing makes Shredded Beef Enchiladas (Slow Cooker) sing quite like the right garnishes. Think vibrant chopped cilantro, sliced green onions, creamy avocado, or a dollop of tangy sour cream. Each topping adds a new layer of freshness, texture, and color to this cozy classic.

Side Dishes

Enchiladas shine alongside light, bright sides. Pair them with fluffy cilantro-lime rice, zesty black beans, a crisp Mexican slaw, or even just a fresh tossed salad. The sides help balance the richness of the dish and make your table spread extra festive.

Creative Ways to Present

If you’re serving a crowd, try arranging your enchiladas in a colorful casserole with lots of contrasting toppings or letting guests customize their own with a garnish bar. For a fun twist, bake in individual ramekins or serve a deconstructed version with all the fillings over rice for a playful weeknight dinner.

Make Ahead and Storage

Storing Leftovers

Shredded Beef Enchiladas (Slow Cooker) are one of those dishes that are even better the next day. Place any leftovers in an airtight container and refrigerate for up to four days. They’ll stay moist and flavorful, perfect for a quick and hearty meal later in the week.

Freezing

To freeze, simply assemble the enchiladas up to the point of baking, wrap the dish well, and tuck it in the freezer. They’ll keep beautifully for up to two months. When you’re ready, thaw overnight in the fridge and bake as directed — just allow a little extra time in the oven.

Reheating

The best way to reheat your enchiladas is in the oven at 350F, covered loosely with foil, until warmed through. You can also microwave individual portions if you’re in a hurry, just be sure to sprinkle a bit of extra cheese and a splash of sauce to keep things moist and melty.

FAQs

Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas will add their own characteristic flavor and texture. They’re a bit more fragile, so try warming them first to make rolling easier, and don’t be afraid to double-layer if needed.

What’s the best way to keep enchiladas from getting soggy?

Spread just enough sauce to coat, but don’t drown the enchiladas before baking. Sprinkling cheese between tortillas helps create a protective layer, and letting them cool briefly after baking helps everything set up nicely.

Can I make this recipe spicier?

If you love heat, feel free to add a minced jalapeño or chipotle pepper to the slow cooker, or use a spicy enchilada sauce. You can also sprinkle extra chili powder or serve with hot sauce on the side for more kick.

Is it possible to assemble Shredded Beef Enchiladas (Slow Cooker) ahead of time?

Definitely. Assemble the enchiladas up to a day in advance, cover, and refrigerate. Bake them off when you’re ready — just add an extra five minutes if baking straight from the fridge.

What’s the best cheese for enchiladas?

The classic Mexican Blend melts beautifully and offers the perfect flavor, but Monterey Jack or even sharp cheddar will work in a pinch. Mix and match, or try adding a little queso fresco as a finishing touch!

Final Thoughts

If you’re craving a meal that comforts and excites all at once, give these Shredded Beef Enchiladas (Slow Cooker) a try. With minimal prep and maximum flavor, they’re bound to become a new favorite in your home. Pour yourself something zesty, gather everyone around, and dig in!

Shredded Beef Enchiladas (Slow Cooker) Recipe

★★★★★

5 from 29 reviews

Author: Sophie
Total Time: 6 hours 20 minutes
Yield: 10 enchiladas 1x
Diet: Gluten Free

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Description

Delicious and easy-to-make shredded beef enchiladas cooked to perfection in a slow cooker. These enchiladas are filled with tender, flavorful shredded beef, wrapped in tortillas, smothered in enchilada sauce, and topped with melted 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.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker, Baking
Cuisine: Mexican