Can I double this recipe for a crowd?

Yes, but make sure your slow cooker’s big enough. I once tried it in a smaller one, and let’s just say dinner was delayed while I deputized a roasting pan.

Do I have to sear the roast first?

No, but searing adds depth. If you’re pressed for time, skip it. The slow cooker will still make tender, delicious beef.

Can I use corn tortillas instead of flour?

Absolutely. Heat them briefly to make them pliable. Corn tortillas give a different texture and a slightly more traditional feel.

Is there a vegetarian swap?

You can use jackfruit or shredded mushrooms with similar spices and beans. The method changes, but the idea of saucy, folded tortillas stays the same.

How do I make it less spicy?

Use a mild enchilada sauce and reduce the chili powder. The other spices will keep a warm, cozy flavor without heat.

Easy Slow Cooker Shredded Beef Enchiladas 2026

Description

A comforting and easy recipe for shredded beef enchiladas made in a slow cooker, perfect for busy families.

Ingredients

Scale

2 pounds beef chuck roast
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1 cup beef broth
1 cup canned diced tomatoes
1 can (10 ounces) red enchilada sauce
8 large flour tortillas (10-inch)
2 cups shredded cheese (cheddar or Mexican blend)
1 cup sour cream
1/4 cup fresh cilantro (chopped, for garnish)

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Instructions

Heat olive oil in a large skillet over medium-high heat until shimmering.
Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, cumin, and chili powder.
Sear the roast for 4-5 minutes on each side until browned.
Transfer the roast to a slow cooker and add beef broth and diced tomatoes.
Cover and cook on low for 8 hours or on high for 4 hours until fork-tender.
Shred the beef using two forks and mix it with the juices in the slow cooker.
Preheat the oven to 350°F.
Spread a thin layer of enchilada sauce in a 9×13-inch baking dish.
Fill each tortilla with 1/3 cup of the shredded beef mixture and some cheese, roll tightly, and place seam-side down in the dish.
Pour remaining enchilada sauce over the tortillas and sprinkle with remaining cheese.
Bake for 20-25 minutes until cheese is melted and bubbling.
Allow to cool for a few minutes before serving, topping with sour cream and cilantro.

Notes

Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator, or frozen for up to three months. Enchiladas are easy to adjust with mild sauces or added vegetables.

Prep Time: 15 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 750mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg