Beef Enchiladas made with tender shredded beef cooked in a simple homemade enchilada sauce, then layered in tortillas and cheese to make delectable enchiladas. You’ll never use canned enchilada sauce again! 

I have tons of great time saving slow cooker recipes including slow cooker lasagna, slow cook pork chops, and slow cooker soup.

Beef enchiladas in a pan with a spatula lifting one out.

The best part about these enchiladas is how easy the beef and sauce are to prepare. Just place the beef in the slow cooker and pour the simple sauce on top. Let it slow cook all day long and your house will smell amazing.

How to make Beef Enchiladas:

  • Season the roast on all sides with salt and pepper and place in the bottom of your slow cooker.
  • Whisk together beef broth, salsa, cumin, chili powder, onion powder, and garlic powder. Pour over roast.
  • Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove to large plate and shred. Pour remaining broth from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, as needed.
  • Assemble enchiladas: Pour ½ cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese.
  • Bake for 30 minutes, until bubbly.

Four process photos for assembling and baking beef enchiladas.

Traditional authentic Mexican enchiladas are made with corn tortillas.  My family loves these with flour tortillas, but both work great! I love to spoon homemade Pico de gallo on top and a scoop of sour cream.

Instant Pot Beef Enchiladas:

Prepare the beef and sauce according to recipe instructions. Add them to the Instant Pot and cook on Manual/High Pressure for 75 minutes, with a 10 minute natural release. Proceed with recipe instructions for assembling and baking enchiladas.

Two beef enchiladas on a plate with a fork.

Serve Enchiladas with:

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Recipe

Beef enchiladas in a pan with a spatula lifting one out.
Prep 20 minutes
Cook 8 hours
Total 8 hours 20 minutes
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Ingredients
  

  • 2 1/2 pounds chuck roast
  • salt and freshly ground black pepper
  • 2 cups low-sodium beef broth
  • 1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with green chiles
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 Tablespoons cornstarch + 2 Tablespoons waters , mixed together to make a cornstarch slurry
  • 10- 12 flour tortillas , or 12-15 corn tortillas (warmed on a dry hot skillet first)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Instructions
 

  • Season the roast on all sides with salt and pepper and place it in the bottom of your slow cooker.  
  • Whisk together beef broth, salsa, cumin, chili powder, oregano, onion powder, and garlic powder. Pour over roast.
  • Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove roast to a large plate and shred.
  • Pour the sauce from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, if needed. 
  • Preheat oven to 350 degrees F. 
  • Pour ½ cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and shredded cheese. Roll up and place in the pan, seam-side down. 
  • Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
  • Serve topped with optional garnishes of pico de gallo, sour cream, avocado, chopped cilantro or green onions and a side of Authentic Mexican Rice.

Notes

Instant Pot: Prepare the beef and sauce according to recipe instructions. Add them to the Instant Pot and cook on Manual/High Pressure for 75 minutes, with a 10 minute natural release. Proceed with recipe instructions for assembling and baking enchiladas.
Freezing Instructions: Prepared enchiladas can be frozen for up to 3 months, before baking. Thaw overnight in the fridge and then bake as instructed, or bake from frozen, covered in aluminum foil for about 1 hour 20 minutes, then uncover and bake for an additional 20-30 minutes or until warm and bubbly. 
*I prefer to freeze the sauce separately, pouring it into a container from the slow cooker, to prevent the tortillas from getting soggy. Assemble the enchiladas but don't pour the sauce on top. Cover with aluminum foil. Thaw sauce and enchiladas overnight in the fridge. Warm the sauce in a saucepan and thicken with cornstarch, then pour over enchiladas and bake as instructed.
 

Nutrition

Calories: 371kcalCarbohydrates: 22gProtein: 26gFat: 19gSaturated Fat: 9gCholesterol: 83mgSodium: 736mgPotassium: 557mgFiber: 1gSugar: 2gVitamin A: 385IUVitamin C: 0.5mgCalcium: 201mgIron: 3.5mg

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I originally shared this recipe March 2016. Updated August 2020 with process photos and improved instructions.

Recipe originally adapted from Mel’s Kitchen Cafe.

 

Slow Cooker Shredded Beef Enchiladas -- tender shredded beef cooked in a simple homemade enchilada sauce. Layered in tortillas, topped with cheese and bake until bubbly! You'll never use canned enchilada sauce again! | Tastes Better From Scratch

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    Unbelievably yummy!!! Just made the beef and have shredded it. It and the sauce is going into the freezer for our Fall Family Feast on Saturday. The beef is so tender and the sauce is out of this world delicious. Followed the instructions to a “T” and wouldn’t change a thing! Thank you for an amazing recipe that I will most certainly be making again (and again….).

  2. Tex Mex enchiladas were always my wife’s favorite and she always loved mine. But I never thought I quite got the seasoning right as I cooked the beef.
    Tomorrow would have been her B-day, so I’m making them for my sons and a few others in her honor. (along with brownies, which she always requested in lieu of a B-day cake).
    Your spice combo is next up to bat, wish me luck :).

  3. 5 stars
    Oh. My. Gosh. These were amazing. Let me start by saying I live in Texas so I’m pretty picky about Mexican food, particularly enchiladas. These honestly tasted as good as I would get in a good quality Tex-Mex restaurant here! I’m a busy working mom with a picky 4 year old and not only were these a breeze to get on the table, my 4 year old ate his whole plate and asked for seconds! (This is an act of God, let me tell you…!) it took me about 5 minutes to get the meat in the crockpot before work, then about 20 min hands on time while the oven preheated after the beef was cooked. I used corn tortillas and cheated, just layered them on the bottom and top instead of rolling each one up. I doubled the batch so I can take a pan to a friend who just had a baby, and I had enough sauce left over to freeze and use another time. I think it’d be perfect on cheese enchiladas.

    This is 100% will go into the standard rotation!! I paired it with your instant pot Mexican rice and I have one happy family tonight!! Thank you!!

  4. 5 stars
    This was incredible! I used some homemade canned tomato sauce and the beef broth had red wine added, otherwise made exactly like recipe and holy crap, I will never make a different beef enchilada recipe.

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