Crock Pot Shredded Beef Enchiladas are absolutely succulent! Skip the restaurant and make these mouthwatering enchiladas at home.
A few weeks ago in 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!
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 crock pot meal is off the chain. I can’t tell you how much I loved these 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 (Tostitos Restaurant Style salsa is the closest I’ve ever fond to Carlos’ if I’m not making my own,) and fresh avocado. Ranch dressing need not apply!
Start the Crock Pot Shredded Beef Enchiladas with a crock pot and beef, of course! I have this 6-1/2 quart 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 corn tortillas, depending on how full you stuff ‘em. As I mentioned last week, I’m loving these Trader Joe corn tortillas not only because they have just 3 ingredients, but also because they’re just $.99. Can’t beat that with a stick! Without a mess, anyway.
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 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
Serves 4-5 (makes about 10 enchiladas)
2-3lb chuck roast
1 large onion, peeled then roughly chopped
6 cloves garlic, peeled then smashed
15oz can beef broth
1 Tablespoon chili powder
2 teaspoons cumin
lots of garlic salt and pepper
4oz can chopped green chiles
10-12 corn tortillas
8oz shredded Monterey Jack cheese, divided
2-10oz cans enchilada sauce
Toppings: salsa, avocado, sour cream, cilantro
- 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.
- Preheat oven to 350 degrees then spray a 9×13″ 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.
- 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.
- 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.
- 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.
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!
FYI: 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!