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.
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Mare 09.27.2016
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.
Kristin 09.28.2016
I’m so glad to hear it, Mare! I hope your husband liked them too! :D
Kelly Townsend 09.26.2016
I made these yesterday and they were SO good!!
Melissa 09.25.2016
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!
Kristin 09.26.2016
Awesome, Melissa!! Going to be making a batch for the freezer here this week. :)
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Lisa 12.12.2015
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.
Nicole Nelson 12.05.2015
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!!
Kristin 12.06.2015
Oooo, I’ll have to keep a lookout for those bouillon cubes – they’d be so handy!
Jen 11.10.2015
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!!
Kristin 11.10.2015
They pretty much melt into the beef, but you can pick them out if you like!
Stephanie 11.10.2015
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!
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Liz 11.08.2015
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.
Liz 11.07.2015
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!!!
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Bea 11.04.2015
To prevent your corn tortillas from cracking and splitting, after you warm them up, you need to fry them in a little bit of oil. Just like for less then 10 sec. and drain on a paper towel. They also taste better and more easy to roll up.