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.
Pam 06.17.2014
These will be going in the oven shortly. The meat smelled so good cooking all day
Menu Monday – Week of 6/16/14 » A Reinvented Mom 06.16.2014
[…] Crockpot Shredded Beef Enchiladas by Iowa Girl Eats. This is a new recipe that looks really good. Bonus points for using the […]
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[…] to expect after both vaginal and c-section deliveries and ways to help and soothe yourself! Shredded Beef Enchiladas. Â I made these the other day and they did not disappoint. Â The shredded beef was the best beef […]
Ali 06.11.2014
I just made this – it was the best beef I’ve ever made!
Kristin 06.12.2014
So glad to hear!
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″?
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!
Tre 06.07.2014
Wow! These look absolutely delicious! Sending the wife the link to this page immediately!
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!
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!
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?
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!
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!
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!
Kristin 06.03.2014
That’s Ben’s all-time favorite salsa!
Bridget Black 06.03.2014
my beef is in the crock pot right now in prep for dinner tonight! cant wait to try it :)
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 ;)
Webbyrå 06.03.2014
This looks delicious!!! I’ll definitely make this recipe some time next week. :D
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
Heather @ My Overflowing Cup 06.02.2014
This is one of my favorite Mexican dishes. Thank you for sharing this recipe with us. Your pictures are just beautiful.
Katie @Glutes and Ladders 06.02.2014
This looks soooo good. I can’t wait until I get back to the US to get some good Mexican food.
Lexi 06.02.2014
RIP Des Moines Carlos O’Kelly’s. It was a sad, sad day when they closed.