Slow Cooker Shredded Beef Enchiladas Recipe

This Slow Cooker Shredded Beef Enchiladas Recipe is a convenient and flavorful dish that makes use of your Crockpot. The beef is slow-cooked until tender, then rolled in tortillas and topped with enchilada sauce and cheese for a satisfying meal.

Perfect for busy weeknights, this recipe allows you to prepare delicious enchiladas with minimal effort. Simply set your slow cooker and let it do the work while you enjoy the aromas filling your kitchen.

Easy Slow Cooker Enchiladas

These enchiladas feature shredded beef cooked in a rich sauce, wrapped in corn tortillas, and baked with melted cheese on top. The recipe takes about 8 hours in the slow cooker and serves 6 people.

Ingredients

2 pounds beef chuck roast
1 onion, chopped
3 cloves garlic, minced
1 can (15 oz) diced tomatoes with green chilies
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
12 corn tortillas
2 cups shredded cheese (cheddar or Mexican blend)
1 can (10 oz) enchilada sauce
Fresh cilantro for garnish (optional)

Instructions

Prepare the Beef: Place the beef chuck roast in the slow cooker. Add chopped onion, minced garlic, diced tomatoes, chili powder, cumin, salt, and black pepper. Stir to combine.
Cook: Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix with the juices.

Assemble Enchiladas: Preheat the oven to 350°F (175°C). In a baking dish, spread a thin layer of enchilada sauce. Take a tortilla, fill it with shredded beef, roll it up, and place it seam-side down in the dish. Repeat with remaining tortillas.
Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.