Description
Experience tender, juicy slow-cooker shredded beef enchiladas smothered in rich red enchilada sauce and melted Mexican blend cheese. This Tex-Mex favorite is simple to prepare and perfect for a comforting meal that brings bold flavors and satisfying textures together in every bite.
Ingredients
For the Shredded Beef
- 2 ½ pounds chuck roast
- 1 cup beef broth
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 ½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
For the Enchiladas
- 15 oz jar of your favorite red enchilada sauce
- 10 taco-sized flour tortillas
- 2 cups Mexican blend cheese, shredded
Instructions
- Make Shredded Beef: Add the beef broth and chuck roast to a slow cooker. Sprinkle the chili powder, cumin, salt, onion powder, garlic powder, and black pepper evenly over the meat. Cover and cook on low heat for 6 hours until the beef is tender and easy to shred.
- Shred the Beef: Remove the chuck roast from the slow cooker and use two forks to shred the meat into bite-sized pieces. Set aside.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Casserole Dish: Spread ½ cup of enchilada sauce on the bottom of a 9×13-inch casserole dish to prevent sticking and add extra flavor.
- Assemble Enchiladas: Lay a tortilla flat and place a portion of shredded beef down the center. Sprinkle 2 tablespoons of shredded Mexican blend cheese on top of the beef. Roll the tortilla tightly and place it seam-side down into the prepared casserole dish. Repeat this process with the remaining tortillas, shredded beef, and cheese.
- Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas in the casserole. Sprinkle the remaining shredded Mexican blend cheese over the top for a cheesy, bubbly finish.
- Bake: Bake the enchiladas in the preheated oven for 20 minutes, or until the sauce is bubbly and the cheese is fully melted and golden.
- Serve: Remove from the oven and let the enchiladas cool for 5 minutes before serving to allow flavors to meld and to prevent burns.
Notes
- For extra flavor, you can add diced onions or jalapeños to the slow cooker with the beef.
- Use corn tortillas as a gluten-free alternative, but warm them before rolling to prevent cracking.
- Leftover shredded beef can be used for tacos, burritos, or nachos.
- Adjust the spice level by adding more or less chili powder depending on your preference.
- If using homemade enchilada sauce, ensure it is well-seasoned and thick enough to coat the tortillas properly.
