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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
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!!!
hello! I was wondering.. did you add the tomato paste in step 4 ?
I made this for my family last night and they loved it! Thank you!!
SO YUMMY! For sure adding this recipe to my go-tos!
These are so easy and so good! I made the recipe exactly as written, which is unusual for me (something usually jumps out at me as a “red flag”), and I’m so glad I did. We don’t like overly spicy things, and this was just right. I used Herdez mild salsa verde, because that’s our favorite. I left the house for a while during the 8 hours of beef cooking, and when I returned I could hardly wait for it to be done so I could taste it. Next time I’ll use a bit more cheese, as mine didn’t look quite as gooey as the pic.
I just made these for dinner and they were so tasty. We’ll be enjoying the leftovers for the next couple of days too!
We didn’t care for the sauce on the enchiladas, as it tasted more like Sunday dinner than Mexican fare. If I make it again I’ll use red or green enchilada sauce. The meat was tender and flavorful.
These taste better than many restaurants we have visited. This dish will be one of your favorite meals. So authentic! Enjoy!
I planned to make this in my IP but realized the cord was missing! I used my Dutch oven and cooked the meat etc. for about 3 hours and it turned out amazing!!!
This is a family favorite. This flavorful, savory dish makes the whole house smell delicious as it slow cooks. Easy to make. It’s not spicy. So to please your heat-lovers add jalapenos or serve them as a topping.
Made these tonight. Couldn’t have been easier…. or more delicious! Thanks for such easy to follow instructions 😊
I made these and the IP authentic Mexican rice and both were PHENOMENAL. I ate them for dinner and then had leftovers for breakfast and lunch the next day because they were THAT good. The only change I made was making the roast in the instant pot for 1 hour, 10 minutes instead of the crockpot. Thanks for sharing this!!