Oh my gosh — hello, new favorite meal.
These slow cooker shredded beef enchiladas are pure comfort. The beef becomes fork-tender from slow cooking, and the silky white enchilada sauce is unbelievably good — I practically want to drink it. Let’s get into it.
This is one of those dishes I like to keep in heavy rotation for December and throughout the colder months. It’s great for holiday dinners, feeding weekend guests, making ahead and freezing, or serving on the holiday itself.
Just look at that bubbly, golden cheese.
When I was sick early in my pregnancy with Emilia, Mexican food was the only thing that sounded good. For a few weeks I lived on shredded beef chimichangas from a local restaurant. That experience made me determined to recreate a version I could make at home — versatile, freezer-friendly, and easy to feed a crowd.
The shredded beef is perfect for tacos, enchiladas, burritos, or just piling onto plates with rice and beans. A chuck roast slow-cooks until it falls apart, then it’s seasoned with warm, taco-like spices and tucked into warmed tortillas before getting smothered in that addictive white sauce.
The sauce is creamy, tangy, and comforting — a real highlight. It combines onions, green chiles, a roux, chicken stock, half-and-half and sour cream to create a silky, cheesy topping that bakes to golden perfection.
Slow Cooker Shredded Beef Enchiladas
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Ingredients
slow cooker shredded mexican beef
- 3 pound beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon grapeseed, vegetable, or canola oil
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
enchiladas
- 10 to 12 4-inch corn tortillas
- 2 tablespoons butter
- 1/2 sweet onion diced
- 2 4 ounce cans diced green chiles
- 2 tablespoons flour
- 2 cups low-sodium chicken stock
- 1/2 cup half and half
- 1 cup sour cream
- 12 ounces monterey jack cheese freshly grated
- fresh cilantro for topping
- sliced green onions for topping
- sliced avocado for topping
- lime wedges for spritzing
Instructions
slow cooker shredded mexican beef
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For best flavor, sear the beef first. If your slow cooker doesn’t have a sear function, heat a large pot over medium-high heat and add the oil. Season the chuck roast with salt and pepper, then brown it on all sides until deeply golden. Transfer to the slow cooker if needed. Cook on low for 8 to 10 hours, until it shreds easily. Toss the shredded beef with the cumin, smoked paprika, chili powder and garlic powder and mix well.
enchiladas
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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Make the sauce: heat a skillet over medium heat and melt the butter. Add the diced onion and green chiles with a pinch of salt and cook, stirring occasionally, until the onions soften, about 5 minutes. Stir in the flour and cook for 5 minutes more, stirring often, until fragrant. Slowly whisk in the chicken stock so the mixture thickens. Bring to a simmer and let bubble for 5 minutes.
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Reduce heat to low and stir in the sour cream and half-and-half. Cook for 5 minutes until warmed through, then stir in 1/2 to 3/4 cup of the grated cheese until melted. Warm the tortillas briefly in the oven or microwave so they don’t crack when rolling.
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Brush a little sauce across the bottom of the baking dish. Spoon about 2 tablespoons of shredded beef into each warmed tortilla, roll tightly, and arrange them seam-side down in the dish. A 9×13 usually holds six small tortillas arranged in two rows.
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Pour the remaining sauce over the enchiladas, making sure they’re fully covered. Sprinkle with the remaining Monterey Jack cheese and bake for 30 to 35 minutes, until the top is golden and bubbling. Remove and garnish with cilantro and green onions before serving.
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Serve with avocado slices, lime wedges and tortilla chips.
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