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.
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.
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.
Serve Enchiladas with:
- Authentic Mexican rice
- Refried beans
- Chips with homemade Salsa and Guacamole
- Horchata
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Recipe
Shredded Beef Enchiladas
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
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2016. Updated August 2020 with process photos and improved instructions.
Recipe originally adapted from Mel's Kitchen Cafe.
This post contains affiliate links.
Oh my Lord these are so good!!!! I’m not even a fan of enchiladas, but I decided to try out this recipe to try a new dish in our dinner rotation. The only thing I added was a generous tablespoon of tomato paste, as was suggested in a previous comment. This is definetly a keeper!!! Thank you Lauren for this recipe!!!
Actually I made one change – that is, I left out the onion powder (husband can’t tolerate onions) but I added a little extra garlic powder.
My poor husband is from California, but we live in Canada, and man does he miss Mexican food. I’ve tried making (and eating) enchiladas before as a treat for him, but honestly I never liked them. Decided to try this recipe exactly as you have listed it, and we both LOVE these enchiladas. So happy it turned out to be a treat for both of us 🙂
Fair warning though, If you, like myself, don’t have your gallbladder try to take it easy with these or you might have some trouble (I’m writing this at 3:30 am due to digestion issues, lol)
Look up “no gallbladder natural enzymes”. You might find some awesome help. I still have my gallbladder, but have some issues and take some myself. In the process of making this recipe, smells delicious.
I made these for friends and will make them again this weekend. Everyone loved them!! The best thank you!!
I made this recipe with corn tortillas and served it to the men at work for a birthday celebration. I put out sour cream, sliced avocado and chopped cilantro for toppings. It was loved by all and was so easy to make! I’ll make it again and again! I love that it can be changed with the salsa you choose – thank you!
Wonderful! And what a great idea for a group birthday lunch! Thanks for sharing.
Love this shredded beef enchilada dish. Making it for the second time tomorrow. You can use the shredded beef in tacos or eat it as a main stand alone beef dish. I use corn tortillas as we prefer them to flour. The sauce is 1000 times better than can sauce. Thank you for this recipe. It is becoming a family favorie and will be handed down for generations to come.
Jennilou, thanks so much for sharing this! I am so glad you and your family have come to love the recipe!
Hi! What kind of Salsa do you use? I’m new on this?
Thank you!
Hi Vanessa, I usually use Kirtland signature salsa from Costco but honestly any variety of salsa will be delicious.
Would a salsa verde be just as good? The only salsa we use is picante lol
Sure! Sounds delicious.
I have made enchiladas with ground beef for years. But always had the beef pieces in them when I eat out. I finally decided to try putting a roast in the crock pot with seasonings. But of course wasn’t sure what seasonings, so I got on my tablet and started looking. I found your blog. So far I have done all that your recipe called for, except, I used corn tortillas, added some peppers and onions and green chilies. The sauce, I have already decided, this will be my sauce for every enchilada I make! The rest, well It will have to wait, because I prepped them for church, I will let you know how they were received. But I’m thinking after years of looking, I found the enchilada of my dream!!
Thank you! Now if you could find me a Mexican rice recipe…….?
Thanks, Denise
Thanks so much Denise! I’d love to hear how everyone likes them. And, you’re in luck! I lived in Mexico for a few years and was taught the perfect authentic Mexican rice recipe from a local chef. You can find it here: https://tastesbetterfromscratch.com/authentic-mexican-rice/
Can I get the recipe for your sauce Denise?
Looks delish. Just pinned it for crockpot recipes. thanks,Anna
These were so yummy!!! I wasn’t sure st first with the sauce but over the enchiladas it is so good!! I served it with corn and black beanssnd that topped it off!! Thankyou!!
Thanks Rachelle– happy to hear you liked them!
Could you make with corn tortillas?
Hi Bonnie, yes you could. They make not hold together quite as well as the flour, but they will taste delicious!