A girlfriend and I were recently reminiscing about how we used to dip everything in ranch dressing in college. Pizza, breadsticks, sandwiches…LASAGNA. Nothing was safe!
In addition to our 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. Their salsa is the one I modeled my Restaurant-Style Salsa recipe off of, and I consumed so many of their shredded beef enchiladas that you’d think I’d never want to see one again.
Shredded Beef Enchiladas have remained one of my favorite foods since college, so I decided to give them a crock pot spin for you. Crock Pot Shredded Beef Enchiladas are off the charts delicious!
Seasoned chuck roast is slow-cooked in a crock pot then shredded and rolled in corn tortillas with cheese, smothered in enchilada sauce, and then topped with more cheese, and baked until golden brown and bubbly. DIVINE. Juicy, cheesy, savory – a total treat!
I top my enchiladas with lots of salsa and fresh avocado. Ranch dressing need not apply. ;)
How to Make This Recipe:
Start by trimming a 2-3lb chuck roast of any excess fat then cut into 6 big hunks and place inside a large crock pot.
Add a beef broth, chopped onion, and smashed garlic cloves into the bottom of the crock pot then nestle the beef hunks on top.
Finally, sprinkle in chili powder, 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 canned chopped green chiles.
Time to roll. You’ll need 10-12 gluten-free corn tortillas, depending on how full you stuff them.
Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to make them pliable. Spread ~1/4 cup of the shredded beef mixture across the center of each tortilla then add shredded Monterey Jack cheese on top and roll.
Spread a little enchilada sauce in the bottom of a 9×13″ baking dish, or two smaller baking dishes that have been sprayed with nonstick spray, then place the tortilla seam side down in the baking dish. Continue until all the ingredients have been used up.
FYI: don’t be upset if 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 the tortillas have been filled and rolled, pour the more enchilada sauce – here’s my INSANE homemade enchilada sauce recipe! – over the top then sprinkle on more shredded 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 the sauce is bubbly. Wait 5 minutes (if you can!) before serving with lots of yummy toppings like salsa, chopped avocado, and fresh cilantro.
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Crock Pot Shredded Beef 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
- 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 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.
- 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.
- Swap the cans of enchilada sauce for my homemade enchilada sauce if you like!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.