These crock pot beef enchiladas are loaded with tender, juicy slow-cooked beef roast in a bold enchilada sauce wrapped up in tortillas that are topped with more sauce and tons of cheese and then baked to melty perfection. They’re the perfect Taco Tuesdays, parties, or potlucks, and they’re so easy to make!
I love cooking with beef. It’s so hearty and versatile that you can do pretty much anything with it. I make all kinds of recipes with beef, and while I love them all, I tend to gravitate toward Mexican and Tex-Mex dishes like my beef enchilada casserole and beef quesadillas. I recently added these crock pot beef enchiladas to my rotation, and they’ve been a huge hit. All that pulled beef, zesty sauce, and cheese has gone over like gangbusters with my family, and I think you and your family will enjoy it, too!
Why You’ll Love These Crock Pot Beef Enchiladas
- Simple Ingredients: This recipe uses basic ingredients found in your kitchen and local grocery store.
- Easy to Make: The slow cooker and oven to pretty much all the work!
- Big Flavor. Every bite is filled with beefy, cheese, zesty Mexican flavor.
- Versatile: It’s easy to change up the ingredients to suit your taste.
Ingredients
- Beef Shoulder Roast: Beef shoulder roast has the perfect amount of marbling and fat to create tender, juicy pulled beef without a greasy flavor.
- Red Enchilada Sauce and Hatch Valley Salsa: This blend creates a sauce with a deep, earthy, zesty flavor that’s perfect with the beef.
- Jarred Diced Jalapenos: Jarred diced jalapenos add classic flavor with a bit less heat than fresh peppers.
- Seasonings: Garlic powder, paprika, and Cajun seasoning create a flavor profile packed with zesty flavor.
- Cheese: A mix of sharp cheddar and Monterey Jack makes an ooey-gooy texture that’s bold enough to stand up to the other flavors in the dish.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Protein: Beef and pork roast both work well, as do chicken breasts.
- Extra Spicy: Use fresh, diced jalapenos for more heat.
- Cheese: Try any of your favorite cheeses with these enchiladas. Cheddar, Colby Jack, Monterey Jack, Mexican, and taco blends all work well.
- Tortillas: Corn tortillas are great for these enchiladas as well.
How to Make Crock Pot Shredded Beef Enchiladas
1: Add the beef, seasonings, onions, jalapenos, enchilada sauce, and salsa to a 6 to 8-quart crock pot lined with a liner or sprayed with nonstick spray.
2: Cover and cook on high for 4 to 5 hours or on low for 8 to 9 hours. Then, shred the beef.
3: Add ¼ cup of enchilada sauce to the bottom of a prepared 13×9 baking dish and set aside.
4: Dip a flour tortilla in a shallow bowl filled with enchilada sauce, making sure to thoroughly cover it. Then, fill it with cheese, beef, and more cheese and tightly roll it up.
5: Place the rolled-up tortilla in the dish and repeat until all the tortillas and filling are used. Cover the tortillas with any remaining sauce and cheese.
6: Cover the dish with foil and bake for 20 minutes at 350. Then, remove the foil and bake for another 10 to 15 minutes until the cheese is melted.
Hint
Shred the beef as soon as you’re able to handle it safely for the easiest, most uniform shredding.
Storage
Refrigerate these enchiladas for up to 4 days in an airtight container. For longer storage, wrap them in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
To reheat the enchiladas, defrost them if frozen. Then, microwave them at 1-minute intervals until heated through.
Tips
- Look for a shoulder roast with plenty of marbling but not too many large, thick strips of fat. This ensures a juicy, tender roast without a lot of grease.
- Give the tortillas a gentle tap after dipping them in the sauce. This removes excess sauce and creates the perfect coating.
- Chill your onions in the refrigerator for about 30 minutes to avoid those tears.
Frequently Asked Questions
When choosing a beef shoulder roast, look for meat that’s firm, bright red, and well-marbled.
Both work very well. Corn tortillas are the traditional Mexican choice, while flour tortillas are commonly used for Americanized Tex-Mex versions.
Melting cheeses like Monterey Jack, cheddar, Colby, and Pepper Jack all work very well. To get the traditional enchilada experience, try authentic queso fresco or asadero.
Try These Slow Cooker Beef Enchiladas Today
With tons of tender, juicy beef in a rich, bold sauce and more cheese than you can shake a cheese grater at, these slow cooker beef enchiladas are the perfect dish for a weeknight dinner or any event. With so much flavor and so little effort, you’ll find yourself looking for reasons to make them. Give them a try, and you’ll be hooked.
More Delicious Enchilada Recipes You’ll Enjoy
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it you to favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Crock Pot Beef Enchiladas
These crock pot beef enchiladas first start out in the crock pot then the tender beef is shredded, added with two types of cheese, and rolled in flour tortillas, topped with enchilada sauce and baked to melty perfection.
Ingredients
- 2 ½ – 3 pounds boneless beef shoulder roast, cut into 1-2 inch chunks
- 1 medium yellow onion, diced
- 15 ounce red enchilada sauce
- 12 ounce jar Hatch Valley Salsa, Trader Joe’s
- 4 ounce diced jalapenos
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 10 flour tortillas, burrito size
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey jack cheese, shredded
- (2) 15 ounce red enchilada sauce
Instructions
Line a 6-8 quart crock pot with a crockpot liner or spray with a non-stick cooking spray.
Add meat, seasonings, onions, jalapenos, enchilada sauce, and salsa.
Cover and cook on high for 4-5 hours, or on low for 8-9 hours.
Remove beef from the crock pot and shred.
Preheat the oven to 350 degrees.
Spray a 9×13 baking dish with nonstick cooking spray. Pour ¼ cup of enchilada sauce into the bottom of the baking dish and set aside.
In a shallow bowl or dish, pour enchilada sauce.
Take tortilla and lightly coat in enchilada sauce by dipping tortilla into a shallow dish on both sides.
Fill the tortilla with shredded cheese, shredded beef, and a little more shredded cheese on top.
Tightly roll the tortilla up and place in the baking dish.
Repeat until the dish is full.
Pour the remaining sauce over the tortillas and top with the remaining cheese.
Cover with foil and bake in the preheated oven for 20 minutes, remove foil, and bake for an additional 10-15 minutes uncovered.
Remove from over and serve.
Notes
- Look for a shoulder roast with plenty of marbling but not too many large, thick strips of fat. This ensures a juicy, tender roast without a lot of grease.
- Give the tortillas a gentle tap after dipping them in the sauce. This removes excess sauce and creates the perfect coating.
- Chill your onions in the refrigerator for about 30 minutes to avoid those tears.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 811kcalCarbohydrates: 55gProtein: 57gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 159mgSodium: 3092mgPotassium: 779mgFiber: 8gSugar: 19gVitamin A: 2982IUVitamin C: 33mgCalcium: 786mgIron: 7mg
Source link