Crock Pot Shredded Beef Enchiladas


Gluten-free Crock Pot Shredded Beef Enchiladas are seriously succulent. Skip the restaurant and make easy enchiladas at home. 

Crock Pot Shredded Beef Enchiladas |

A few weeks ago my girlfriends and I were reminiscing about how we used to dip everything in ranch dressing in college. Like, bowls of it. At every meal. Nothing was safe! Not pizza, bread sticks, sandwiches, nor lasagna. Let me just put that out there again – LASAGNA. Who dips their lasagna in ranch?? College girls, that’s who. At least the ladies I was hanging out with.

In addition to our tragic ranch dressing obsession, was a hankering for all things south of the border from Carlos O’Kelly’s, a Midwest staple in Mexican chain-dining. The salsa at their near-campus location was on point (it’s the one I modeled my Restaurant-Style Salsa recipe on,) and I consumed so many shredded beef burros there (basically shredded beef enchiladas) that you’d think I’d never want to see one ever again.


Even after ordering shredded beef burros likely twice a week for four years straight, they remain one of my favorite foods. That said, I’m shocked it took me this long to make a version of ’em for you on the blog!

Crock Pot Shredded Beef Enchiladas |

Juicy, seasoned chuck roast is slow cooked in a crock pot then shredded and mixed with mild green chiles. After being rolled inside corn tortillas with shredded cheese, smothered in enchilada sauce, and then topped with a bit more cheese, they’re baked until golden brown and bubbly.

This meal is off the chain. I can’t tell you how much I loved these crock pot enchiladas! Juicy shredded beef, creamy corn tortillas, savory enchilada sauce, and gooey, melty cheese? YES.

Maybe you’re thinking to yourself – looks good, but crock pot meals in the summertime? This is actually the perfect season to break out your crock pot as it doesn’t heat up the house like the stove and oven can. True, you still need to bake the enchiladas in the oven as a final step, but it’s just for 25-30 minutes. Totally doable in the heat.

I topped my enchiladas with lots of salsa and fresh avocado. Ranch dressing need not apply!

Crock Pot Shredded Beef Enchiladas |

Start the Crock Pot Shredded Beef Enchiladas with a crock pot and beef, of course! I have this programmable crock pot > but any large one will do. You’ll also need a 2-3lb chuck roast. Trim off any large pieces of excess fat then cut the roast into 6 big hunks or so.


Add a 15oz can beef broth, 1 large onion that’s been roughly chopped, and 6 peeled then smashed garlic cloves into the bottom of the crock pot then nestle in the beef hunks.


Finally, sprinkle in 1 Tablespoon chili powder, 2 teaspoons cumin and LOTS of garlic salt and pepper then pop a lid on top and cook on low for 6-7 hours, or until the beef shreds easily.


Shred the beef with two forks then add enough of the cooking liquid to make it juicy, but not dripping, and then stir in a 4oz can chopped green chiles. Green chiles are essential in good shredded beef enchiladas!


Ok, shredded beef = done. Time to make some enchiladas. My mouth is watering! You’ll need 10-12 gluten-free corn tortillas, depending on how full you stuff ’em.

Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to make them pliable. Spread about 1/4 cup of the shredded beef mixture (just eyeball it) across the center of each tortilla then add 1 Tablespoon shredded Monterey Jack cheese on top. You’ll need 8oz shredded Monterey Jack cheese total.


Roll the tortilla then place seam side down in a 9×13″ baking dish or two smaller baking dishes that have been sprayed with nonstick spray, then spread with a little enchilada sauce in the bottom. Fill, roll, and repeat with the remaining ingredients.

FYI: don’t be upset if a few or your tortillas crack. Corn tortillas are notorious for cracking or splitting, but they’ll be covered up with sauce and cheese so nobody’ll know the difference!


Once all your tortillas have been filled and rolled, pour the remaining enchilada sauce from 2-10oz cans gluten-free enchilada sauce (or make a batch of my homemade enchilada sauce) over the top then sprinkle on the remaining cheese.


Cover the baking dish tightly with foil then bake at 350 degrees for 20 minutes. Remove the foil then continue baking for 5-10 minutes or until the cheese has melted and sauce is bubbly. Wait 5 minutes (if you can!) before serving with lots of yummy toppings like salsa, chopped avocado, and fresh cilantro.

Crock Pot Shredded Beef Enchiladas |

Crock Pot Shredded Beef Enchiladas

serves 4-5 (makes about 10 enchiladas)


Gluten-free Crock Pot Shredded Beef Enchiladas are seriously succulent. Skip the restaurant and make easy enchiladas at home.


  • 2-3lb chuck roast
  • 1 large onion, peeled then roughly chopped
  • 6 cloves garlic, peeled then smashed
  • 15oz can gluten-free beef broth
  • 1 Tablespoon chili powder
  • 2 teaspoons cumin
  • lots of garlic salt and pepper
  • 4oz can chopped green chiles
  • 10-12 gluten-free corn tortillas
  • 8oz shredded Monterey Jack cheese, divided
  • 2-10oz cans gluten-free enchilada sauce or 1 batch homemade sauce (recipe link in notes below)
  • Toppings: salsa, avocado, sour cream, cilantro


  1. Trim large pieces of excess fat from roast then cut into 6-8 big hunks. Add onion, garlic, and beef broth into the bottom of a 5.5 or 6 quart crock pot then nestle beef into mixture. Sprinkle in chili powder, cumin, garlic salt, and pepper and then place the lid on top and cook on low for 6-7 hours, or until beef shreds easily. Remove beef then shred and place into a large bowl with enough cooking liquid to make it juicy, but not so much that it's dripping. Stir in green chiles. Discard remaining cooking liquid.
  2. Preheat oven to 350 degrees then spray a 9x13" pan or two smaller pans with nonstick spray, and then spread a couple Tablespoons of enchilada sauce in the bottom. Divide shredded cheese in half, reserving half for topping the enchiladas.
  3. Wrap half the tortillas in a damp paper towel then microwave for 30 seconds. Spread about 1/4 cup (just eyeball it) shredded beef across the center of each tortilla then top with 1 Tablespoon shredded cheese and roll. Place seam side down in the prepared pan then repeat with remaining ingredients. Pour remaining enchilada sauce on top, then top with remaining cheese.
  4. Generously spray a large piece of foil with nonstick spray then place sprayed side down on the pan. Bake for 20 minutes then remove foil and bake for 5-10 more minutes or until cheese is melted and sauce is bubbly. Let rest for 5 minutes before serving with toppings.
  5. To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. Thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that's been sprayed with nonstick spray, and then bake as directed above.


This recipe is courtesy of Iowa Girl Eats,


I haven’t been to Carlos O’Kelly’s in years, probably since college, but the taste of these takes me right back. So succulent! By the way, this is also a fantastic freezer recipe. Wrap the top with plastic wrap before covering with foil and freezing, then let it thaw in the fridge for 24 hours before baking as directed. Enjoy!

Crock Pot Shredded Beef Enchiladas |

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  1. Ok, as weird as it is that you dipped lasagna in ranch..that also sounds AH-MAY-ZING!
    But, these sound more amazing. I love a good enchilada…especially when I can throw it in the crock pot and not slave in the kitchen all day! Pinned!

  2. Lea J. 06.02.2014

    There’s something about college girls and Carlos O’Kelley’s. I was just thinking about it the other day. My roommates and I would make pretty regular trips up to Wichita to go to target and get our Tex-Mex fill there. I haven’t been to one since I graduated.

  3. I only just recently discovered enchiladas! I know, where have I been!? But I am in love and I am definitely going to try this recipe!

  4. We have had a TON of Mexican lately but I can’t wait to make your recipe! It looks amazing!

  5. Chicago Jogger 06.02.2014

    I was on the same page with the ranch dipping in college, and high school. I grew up in Iowa, I think ranch was just the think to have! ;)

  6. Jeri 06.02.2014

    I just heard angels singing in my ears when I say the title of this post. My kids love taco tuesday but we are all getting a little tired of the same thing. Cue the harps!!!! Enchiladas!!! YES!!!!! So you can guess what dinner will be tomorrow!

  7. Oh YUM! Mexican food is my love language…

  8. christie 06.02.2014

    Any recommendations for store bought enchilada sauce? I’ve made my own in the past and it’s delicious but not quick. Would love to know a good one to buy. Thanks and this recipe sounds amazzzzing just like all your other recipes :-)

    • Kristin 06.04.2014

      I just used Old El Paso! I’ve made my own before, but I (gasp!) like the taste of canned better. :)

  9. why do i not make enchiladas more??they are everything good. these might need to go on my “meals to freeze before baby comes” list.

  10. Kelly Mitchem 06.02.2014

    Mexican food is my absolute fav, yum!

  11. Jessica 06.02.2014

    Kristin, Carlos O’Kelly’s (at least the Cedar Falls one) has a whole gluten free menu! It’s one of the few places I feel safe eating at in CF!

  12. Jackie 06.02.2014

    This looks amazing! Can’t wait to try it!

  13. Erica G. 06.02.2014

    Carlos chips and salsa is practically my husband’s religion! Well, all things Carlos O’Kelly’s, really. Growing up in I.C., he and his high school friends would go out to lunch and dinner there at every opportunity. Even this week, when his best friend is coming home from spending 2 years in South Korea, it’s the first place he wants to go out to lunch with my husband! Also, I’m making these enchiladas ASAP, thanks for sharing them!

  14. Rachel F. 06.02.2014

    I adore shredded beef enchiladas and these look delicious! Court Ave. Brewery has them on their menu and they are fabulous. I ate almost the entire plate after spending time at the state fair, if that tells you anything about how good they are :) Thanks for sharing this!

  15. Sharron 06.02.2014

    Is there any reason why a pork sirloin roast couldn’t be substituted for the beef chuck roast? It cooks and shreds well when using a slow cooker, it’s leaner than beef, takes the same amount of time, and is much less expensive than beef [it’s like $2.29 per pound when purchased in Costco’s 4 pack].

    • Kristin 06.04.2014

      I think that’d be just fine!

    • olivia coil 08.27.2014

      I make pork enchilas with green enchilada sauce and flour tortillas. Used to get them in San Diego but could not find in Des Moines. I also use spicy Monterey Jack cheese. Spicy but good.

  16. Shut Up and Run 06.02.2014

    Making these this week! Just wondering what brand of enchilada sauce you use?

  17. Yum! We’ve made crockpot chicken enchiladas, but never beef. Gotta try this!

  18. Alexa 06.02.2014

    What brand did you find had GF beef broth? Thank you!

    • Kristin 06.03.2014

      I used Pacific brand – love both their chicken and beef broth!

  19. Becky 06.02.2014

    I’ve been afraid to go to Carlos O’Kelly’s because the name made it hard to figure out what kind of restaurant it is…like mexican food meets irish food? Anyway, if you like it, it’s good enough for me, so we’ll give it a shot!

  20. Annie 06.02.2014

    Carlos O’Kelly’s and everything with a side of ranch? That pretty much sums up my college experience. And I can’t wait to try this recipe, probably with some espinaca queso on top :)

  21. Lexi 06.02.2014

    RIP Des Moines Carlos O’Kelly’s. It was a sad, sad day when they closed.

  22. This looks soooo good. I can’t wait until I get back to the US to get some good Mexican food.

  23. This is one of my favorite Mexican dishes. Thank you for sharing this recipe with us. Your pictures are just beautiful.

  24. Emma 06.03.2014

    These look soo amazing and delicious I have just pinned these to my cooking board on pinterest so I remember to try out the recipe !! AMAZING

  25. Webbyrå 06.03.2014

    This looks delicious!!! I’ll definitely make this recipe some time next week. :D

  26. Noelle 06.03.2014

    I don’t have a crockpot, but can easily cook the meat like that on the stove or in the oven first. This looks great, and GF! Thanks ;)

  27. Bridget Black 06.03.2014

    my beef is in the crock pot right now in prep for dinner tonight! cant wait to try it :)

  28. Whitney 06.03.2014

    Have you ever tried the Graddy’s restaurant style salsa? It’s an all natural fresh salsa from Carroll, Iowa and they sell it in Hy-Vee. Their tomatoes and salsa products are to die for!

  29. cindy 06.03.2014

    Just wanted you to know your ZipList link is broken. Its calling a JavaScript Void error and does not take me to ZipList. Hoping you can fix it – and thought you’d like to know.

    Love your blog – keep up the good work.

    • Kristin 06.03.2014

      Yes, thank you for telling me, Cindy! I was able to use it without an error in Chrome. Can you tell me what browser you’re using? Thanks!

  30. Amanda 06.03.2014

    I will for sure be making these. Mexican food has a special place in my heart – possibly because we always make guac to go alone with it!

  31. Katie 06.05.2014

    I have that exact HyVee roast just waiting in my freezer for this recipe. I keep looking at it thinking I would make barbecue beef, but this sounds much better. My kids love Mexican and request it every week, but it’s been a few weeks. They love to load up their dishes with corn, beans, avocado, guacamole, salsa, lettuce, tomatoes, any roasted veggies and of course a little ranch. Love my little foodies! Is Lincoln showing signs of being a little foodie in the making?

  32. Kimberlee 06.05.2014

    These are in the oven as I type… the meat tastes awesome. Might only make the meat next time to tacos or burritos!

  33. Aubree 06.06.2014

    I think the ranch is an Iowa thing. As a born and raised Iowan, I still dip my pizza in ranch….it’s the best!
    Carlos o Kellys is soooooo good. The queso is so good it’s evil.
    Also, this recipe is in the crockpot right now and it smells amazing!

  34. Tre 06.07.2014

    Wow! These look absolutely delicious! Sending the wife the link to this page immediately!

  35. Trisha 06.08.2014

    Ha! The ranch revolution. I remember eating a “salad” consisting of iceberg lettuce, nacho cheese Doritos and ranch dressing for lunch nearly every day my senior year of high school. So far every recipe of yours involving a crock pot and beef has become a husband favorite so I’m adding this to the rotation for sure!

  36. Pam 06.09.2014

    I intend to make these this week. What size are the corn tortillas?

    • Kristin 06.09.2014

      I’ve only ever seen one size of corn tortilla, so it’s just the “standard” size. I think maybe 6″?

  37. Ali 06.11.2014

    I just made this – it was the best beef I’ve ever made!

  38. […] to expect after both vaginal and c-section deliveries and ways to help and soothe yourself! Shredded Beef Enchiladas.  I made these the other day and they did not disappoint.  The shredded beef was the best beef […]

  39. […] Crockpot Shredded Beef Enchiladas by Iowa Girl Eats. This is a new recipe that looks really good. Bonus points for using the […]

  40. Pam 06.17.2014

    These will be going in the oven shortly. The meat smelled so good cooking all day

  41. Kristen 06.18.2014

    I made these last weekend and they were AMAZING!!! My bf and I couldn’t wait to eat the leftovers for the next night’s dinner, and polished all of them off in two nights.

    I followed your recipe exactly except for using flour tortillas and halving the cumin (just bc I was running low), and garnished with fresh cilantro alone.

    I served them with a lime cilantro basmati rice (a Chipotle copycat recipe) and a green salad – that I dressed with your cilantro-lime vinaigrette from your fajita salad recipe, and margaritas :-)

    Thanks so much for sharing your talent with us. Love your blog!

  42. Regina 06.24.2014

    I made these for the second time today. This recipe is amazing!!! We live in NC, so anything you can cook first in the crock pot in June is great, but something this delish is heavenly. I love your blog!!!

    • Kristin 06.26.2014

      Thanks so much, Regina, I’m glad you love the recipe too!! :)

  43. […] Crock Pot Shredded Beef Enchiladas recipe by Iowa Girl Eats […]

  44. Kim M 07.13.2014

    AMAZING!!! I’m making these yummy morsels for the second time! Hubby even brought the crock pot to the kitchen without asking, how about that?

  45. Allie 07.14.2014

    I’m married to a hunter up in lovely Alaska, so I made them with moose, and the family loved them! We always have roasts left over and I am always trying to find delicious ways to serve them up. (Really, who doesn’t eat the steaks and burger first!?!). Thanks for the recipe!

  46. Belinda 07.29.2014

    Made these last night. And out of all the recipes I’ve ever made (I’m 33, and I love to cook), this might be my favorite one. So good! I’m passing it on to my friends.

  47. Amber 09.18.2014

    If I make these ahead of time, will they reheat in the oven well? I am thinking this might be a good make ahead camping dinner.

    • Kristin 09.22.2014

      You could assemble them the night before then cook the day of!

  48. Nicole Corona 09.20.2014

    I seen this recipe today and decided to make them . My hubby bought me a crock pot 2 Christmas’s ago and todays the first time I used it!! I used the las Palmas sauce, its very good,, I will post picks soon,, cant wait to taste them.

  49. Kelly Brindle 09.26.2014

    Yummmmy!! I am more of a Chicken Enchiladas, but made the beef and it was pretty darn close to a local mexican restaurant near me. Awesome!

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