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

Plate of crockpot beef enchiladas

A girlfriend and I were recently reminiscing about how we used to dip everything in ranch dressing in college. Nothing was safe! Not pizza, breadsticks, sandwiches, nor 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 enchiladas there during those four blissful years that you’d think I’d never want to see one again.


Shredded Beef Enchiladas have remained one of my favorite foods over a decade after leaving college (sob), so I decided to give them a crock pot spin for you. Crock Pot Shredded Beef Enchiladas is off the charts delicious!

Overhead photo of plate of enchiladas

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. ;)

Closeup photo of beef enchiladas

How to Make This Recipe:

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 the beef hunks on top.


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.


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 1 Tablespoon shredded Monterey Jack cheese on top. You’ll need 8oz shredded Monterey Jack cheese total.


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 roll the tortilla and place 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 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.

plate of enchiladas

Similar Recipes:

Crock Pot Shredded Beef Enchiladas


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


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 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, http://iowagirleats.com.

shredded beef enchiladas topped with salsa and avocado

This recipe is so, 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!

Photo collage of crock pot beef enchiladas