Slow Cooker Shredded Beef Enchiladas Recipe

Enchiladas are easier when the beef is already shredded and seasoned. This slow cooker shredded beef enchiladas starts with a chuck roast, diced tomatoes with green chilies, and chili powder so the meat is ready to roll.

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

1. 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.
2. Cook: Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
3. 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.
4. 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.
5. Top with Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
6. 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.
7. Serve: Garnish with fresh cilantro if desired and serve hot.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes

Nutrition Information

• Servings: 6 enchiladas
• Calories: 350kcal
• Fat: 18g
• Protein: 25g
• Carbohydrates: 30g

I warm the tortillas first so they roll without tearing. The shredded beef freezes well, so I often cook the roast once and make enchiladas twice in the same week.