Crock Pot Shredded Beef Enchiladas are seriously succulent. Skip the restaurant and make these easy enchiladas at home!
A friend 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 obsession was a craving for all things south of the border from Carlos O’Kelly’s, a Midwest staple in Mexican chain-dining at the time. 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 ever since, though Crock Pot Shredded Beef Enchiladas have taken over as my new #1!
Crockpot Beef Enchiladas
Seasoned chuck roast is slow-cooked in a crock pot then shredded and rolled in corn tortillas with cheese. The top is smothered with homemade red enchilada sauce, topped with more cheese, then baked until golden brown and bubbly.
Juicy, cheesy, savory – DIVINE!
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 the roast into 6 big hunks.
Add beef broth, chopped onion, and smashed garlic cloves into the bottom of a 6-quart crock pot then nestle the beef hunks on top.
Sprinkle in chili powder, cumin, garlic salt, and pepper then pop a lid on top and slow 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 can of chopped green chiles.
Time to roll. You’ll need 10-12 corn tortillas.
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 gluten free 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: 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 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
- Beef Enchiladas
- Cheesy Chicken Enchiladas
- Cheese Enchiladas with Red Sauce
- Crock Pot Ranchero Chicken
- Beef and Veggie Enchilada Skillet
- Chicken Fajitas
- Cheesy Chicken Burrito Skillet
Equipment
Ingredients
- 2 – 3 lb chuck roast
- 1 large onion, peeled then roughly chopped
- 6 cloves garlic, peeled then smashed
- 15 oz can gluten free beef broth
- 1 Tablespoon chili powder
- 2 teaspoons cumin
- garlic salt and pepper
- 4 oz can diced green chiles
- 10 – 12 gluten free corn tortillas
- 8 oz shredded Monterey Jack cheese, divided
- 1 batch gluten free red enchilada sauce
- Toppings: salsa, avocado, sour cream, cilantro
Directions
- Add the onion, garlic, and beef broth into the bottom of a 6-quart crock pot. Trim away any excess pieces of fat from the roast, cut it into 6-8 big pieces, then nestle them on top of the onion mixture. Sprinkle in the chili powder, cumin, garlic salt, and pepper then place the lid on top and slow cook on low for 6-7 hours, or until the beef shreds easily with 2 forks. Transfer the beef to a cutting board then shred and place inside a large mixing bowl with enough cooking liquid to make it juicy, but not so much that it's dripping. Stir in the green chiles. Discard the remaining cooking liquid.
- Preheat the oven to 350 degrees then spray a 9×13" baking pan, or two smaller pans, with nonstick spray. Spread 1/2 cup enchilada sauce in the bottom of the pan. Divide the 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 (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 enough enchilada sauce over the top of the tortillas to cover, then top with the remaining cheese.
- Spray a large piece of foil with nonstick spray then place sprayed side down on the pan and crimp shut. Bake for 20 minutes then remove the foil and bake for 5-10 more minutes or until the cheese is melted and the sauce is bubbly. Let the enchilada sit for 10 minutes before serving with toppings.
Notes
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
These were absolutely delicious — just the thing my husband and I needed at the (almost) end of a long, crazy week. Thank you!!
SO glad to hear it, Jane! Thank you for your feedback, too!
Thank you for the wonderful recipe. A huge hit with my family. I used wheat tortillas though since I didn’t have corn. I also used a 7 oz can green chilies as I didn’t have a smaller can. Otherwise it was made as directed. Quite delicious as is. Next time I might try a shredded Mexican white cheese.
I made these last night for the first time. I don’t think we will ever make plain old ground beef enchiladas ever again. These were amazing!
These are one of our favorites too – so glad you loved them! :)
I am wanting to cook the enchiladas and then potion them and freeze them. Is that an option? Basically I want to make my own lean cuisine fron meals for work! Thanks for your help!
Thank you for sharing this recipe. I made it tonight. It was delicious! I’m waiting for my husband to get home to try them. I only used 1 can of enchilada sauce. I was afraid to use the second can. I also couldn’t find corn tortillas so I used flour.
I’m so glad to hear it, Mare! I hope your husband liked them too! :D
I made these yesterday and they were SO good!!
This was delicious! I made it with your recipe for homemade enchilada sauce. My husband raved about it, and said he wouldn’t change a thing! Thanks for a great recipe!
Awesome, Melissa!! Going to be making a batch for the freezer here this week. :)
This recipe sounds wonderful. I’m going to make it for my family tonight. I’m going to try it with cheddar even though the recipe calls to Monterey Jack and we’ll see how it goes. I’m so tired of pot roast and mashed potatoes. This dish will certainly be a welcome departure from my norm and I think my family will be happy with a new taste. Your pictures are beautiful by the way. Best wishes.
My favorite at home enchilada recipe. I spice it up a little more, but that’s just personal taste. Your blog is my “go to”for gluten-free goodness. Side note: Just made your homemade chicken noodle soup, added gluten-free Herb-Ox chicken bouillon (just because I have been looking for it everywhere (!) and wanted to use it)…added Jovial’s tagliatelle pasta…amazing! Thank you for all of your great recipes and don’t stop posting!!
Oooo, I’ll have to keep a lookout for those bouillon cubes – they’d be so handy!
Do you do anything with the onion?? Or were they just for flavoring, not to actually be put in the enchiladas? Making this tonight, thanks!!
They pretty much melt into the beef, but you can pick them out if you like!
I made these last night for my husband, and we had a couple guy friends come over for dinner last minute– I was so excited to serve them such a delicious meal! They raved about these with each bite! I made the homemade enchilada sauce, and I think that really makes a big differerence– tastes so fresh! Thanks IGE for always creating recipes I’m proud to serve my little family!
I forgot to say that I live in New Mexico and we use Hatch chiles & sauces. Try Hatch Red Enchilada Sauce & you will be happy. I upped the 1 tablespoon of chile powder to about 3 and liberally sprinkled adobe as well. I also laid down some sharp cheddar in the center of the tortillas before the meat so when I rolled the tortillas up, the cheese was on the top & melted down into the meat.
I made this tonight, added a few shakes of adobe before cooking and blended the cooking liquid/onions/garlic before adding back to the meat. It was pronounced restaurant quality! Thanks for a great recipe!!!