Shredded Beef Enchiladas with Slow Cooker Beef Recipe
These Shredded Beef Enchiladas feature tender slow cooker chuck roast infused with bold spices, wrapped in soft flour tortillas, smothered in rich red enchilada sauce, and topped with melted Mexican blend cheese. This comforting and flavorful dish is perfect for an easy weeknight dinner or casual gathering.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
For the Shredded Beef
- 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
For the Enchiladas
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cup Mexican Blend cheese
Instructions
- Make Shredded Beef: Add the chuck roast and beef broth to the slow cooker. Sprinkle chili powder, cumin, salt, onion powder, garlic powder, and black pepper evenly over the meat. Set the slow cooker to low and cook for 6 hours until the beef is tender.
- Shred the Beef: Remove the chuck roast from the slow cooker and use two forks to shred the meat into bite-sized pieces, discarding any excess fat.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
- Prepare Casserole Dish: Spread ½ cup of the enchilada sauce evenly on the bottom of a 9 x 13 inch casserole dish to prevent sticking and add flavor.
- Assemble Enchiladas: Place a portion of shredded beef and about 2 tablespoons of Mexican blend cheese in the center of each tortilla. Roll up each tortilla tightly and place them seam-side down in the casserole dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the rest of the shredded cheese on top evenly.
- Bake: Place the casserole dish in the preheated oven and bake for 20 minutes or until the sauce is bubbly and the cheese has melted completely.
- Cool and Serve: Remove the enchiladas from the oven and let them cool for 5 minutes before serving to allow the sauce to set slightly and enhance the flavors.
Notes
- Use flour tortillas instead of corn tortillas for a softer texture that holds the filling better.
- Feel free to customize the spice level by adjusting the chili powder amount or adding fresh chilies.
- Leftover shredded beef can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- For extra flavor, add chopped onions or jalapeños to the beef before slow cooking.
- If you prefer, substitute the Mexican blend cheese with your favorite melting cheese such as cheddar or Monterey Jack.
