Slow Cooker Shredded Beef Enchiladas Recipe

Recipe By Slurrp

These Slow Cooker Shredded Beef Enchiladas are a delicious and easy Mexican dish. Tender and flavorful shredded beef is wrapped in corn tortillas, topped with enchilada sauce and cheese, and baked to perfection. The slow cooker does all the work, making this a convenient meal for busy weeknights. Serve with rice, beans, and your favorite toppings for a satisfying and flavorful dinner.

4.2
17 Rating -
Rate
Non Vegdiet
8hr total
8hr total
Slow Cooker Shredded Beef Enchiladas
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ingredients serve

Ingredients for Slow Cooker Shredded Beef Enchiladas Recipe

  • 0.33 pound Beef Chuck Roast
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Chili Powder
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Dried Oregano
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Black Pepper
  • 2 Corn Tortillas
  • 0.33 cup Enchilada Sauce
  • 0.33 cup Shredded Cheese
  • as required Optional Toppings: Diced Tomatoes, Sliced Avocado, Chopped Cilantro

Directions: Slow Cooker Shredded Beef Enchiladas Recipe

Cooking Directions

  • STEP 1.In a slow cooker, combine beef, onion, garlic, chili powder, cumin, oregano, salt, and pepper.
  • STEP 2.Cook on low for 8 hours or on high for 4 hours, until beef is tender and easily shreds.
  • STEP 3.Remove beef from slow cooker and shred using two forks. Return shredded beef to the slow cooker and mix with the cooking liquid.
  • STEP 4.Preheat the oven to 375°F (190°C).
  • STEP 5.Warm the corn tortillas in a dry skillet or microwave until pliable.
  • STEP 6.Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  • STEP 7.Place a spoonful of shredded beef onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  • STEP 8.Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
  • STEP 9.Sprinkle shredded cheese on top of the enchiladas.
  • STEP 10.Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
  • STEP 11.Serve the enchiladas hot with rice, beans, and your favorite toppings.

Cooking Tips

  • For extra flavor, sear the beef in a hot skillet before adding it to the slow cooker.
  • If you prefer spicier enchiladas, add some diced jalapenos or a pinch of cayenne pepper to the beef mixture.
  • To make the enchiladas ahead of time, assemble them in the baking dish and refrigerate. Bake when ready to serve.
  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (175°C) until heated through.
  • Serve the enchiladas hot with rice, beans, and your favorite toppings.
Nutrition
value
654
calories per serving
43 g Fat59 g Protein8 g Carbs9 g FiberOther

Current Totals

  • Fat
    43g
  • Protein
    59g
  • Carbs
    8g
  • Fiber
    9g

MacroNutrients

  • Carbs
    8g
  • Protein
    59g
  • Fiber
    9g

Fats

  • Fat
    43g

Vitamins & Minerals

  • Calcium
    97mg
  • Iron
    7mg
  • Vitamin A
    114mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    70mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    109mg
  • Manganese
    < 1mg
  • Phosphorus
    594mg
  • Selenium
    37mcg
  • Zinc
    12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp