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.
WRONG!
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 – here’s my INSANE homemade enchilada sauce recipe! – 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:Â 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 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, plus Easy Pinto Beans on the side.
More Tex=Mex Inspired Favorites
- Cheesy Chicken Enchiladas
- Cheese Enchiladas with Red Sauce
- Crock Pot Ranchero Chicken
- Beef and Veggie Enchilada Skillet
- Chicken Fajitas
- Cheesy Chicken Burrito Skillet
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Crock Pot Shredded Beef Enchiladas
Description
Gluten-free Crock Pot Shredded Beef Enchiladas are seriously succulent. Skip the restaurant and make easy enchiladas at home.
Ingredients
- 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
Directions
- 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:Â 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.
Notes
- 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.
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 :)
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!
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!
Tia @ Tina and Tia 06.02.2014
Yum! We’ve made crockpot chicken enchiladas, but never beef. Gotta try this!
Shut Up and Run 06.02.2014
Making these this week! Just wondering what brand of enchilada sauce you use?
Kristin 06.04.2014
Old El Paso!
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.
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!
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!
Jackie 06.02.2014
This looks amazing! Can’t wait to try it!
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!
Kelly Mitchem 06.02.2014
Mexican food is my absolute fav, yum!
erin @hooleywithaz 06.02.2014
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.
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. :)
Nina @ Too Hottie For That Body 06.02.2014
Oh YUM! Mexican food is my love language…
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!
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! ;)
Elizabeth {Positively Healthy} 06.02.2014
We have had a TON of Mexican lately but I can’t wait to make your recipe! It looks amazing!
Britt@MyOwnBalance 06.02.2014
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!
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.
Taylor @ Food Faith Fitness 06.02.2014
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!