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!!!
This recipe was amazing!
Followed the recipe exactly aside from adding an extra garlic clove and a little garlic powder and onion powder to the spice mix.
10/10!
Made it, It was excellent. Thank you for the recipe.
Best recipe ever! My hubby and I went nuts over this recipe. Tender, not too spicey.
So delicious! I had some Carne Asada seasoning and used it instead of chili powder. Going to put leftover meat in tacos and use the leftover sauce to dip them in!
This is the best Tex-Mex enchilada I’ve ever tasted!(Native Texan)
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….).
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 :).
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!!
Very good!
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.