Slow Cooker Beef Enchiladas
This Beef Enchilada recipe is super easy to make in your Slow Cooker. Set it before you go to work and ready when you get home.
I love making Enchiladas. I usually make chicken or pork enchiladas but this time around I decided to make Beef Enchiladas in my Slow Cooker. Well you actually cook the meat in the slow cooker then bake the enchiladas in the oven.
Slow Cooker Tip
Try to resist as much as possible the temptation to open the lid while it’s cooking as the slow cooker loses heat. By just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F.
How to Handle Raw Beef
- Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
- Keep raw and ready-to-eat meats separate.
- Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
- Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
- Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
Recipe Tip
Warm the tortillas in the microwave or oven before rolling the enchiladas. This will make them more pliable and easier to roll. It will also prevent the tortillas from cracking or splitting open which will mess up your enchiladas.
How to Soften Tortillas
When the time comes to warm up your tortillas, you have a few options. You can wrap the tortillas in foil and bake them for 10 minutes at 350°F.
You can also put them in a non-stick pan to heat both sides of the tortilla (this is how I usually do it), heat them over an open flame, or if you must, wrap them in a damp paper towel and microwave them for about 30 seconds.
The amount of beef filling you add to each tortilla is up to you. Since we like our enchiladas packed, a 2-pound chuck roast is perfect for 6 enchiladas.
You can use less of the filling and use the leftovers for some delicious sandwiches or over some nachos!
Gather your Ingredients
You will need the following ingredients to make this Beef Enchiladas recipe in a slow cooker (see recipe card for quantities): Boneless Chuck Roast, Taco Seasoning, Yellow Onion, Beef Broth, All Purpose Flour, Cold Water, Flour Tortillas, Green Chilies, Mexican Blend Cheese and Red Enchilada Sauce. Optional Toppings include: Shredded Lettuce, Salsa and Sour Cream.
How to Make Slow Cooker Beef Enchiladas
- Season all sides of the Chuck Roast with taco seasoning. Place the roast in the slow cooker. Top with onion and the beef broth. Cover and cover on low for 7-8 hours or until the meat is tender.
- Remove the roast and let cool slightly. Reserve 1/2 cup of the cooking juices and place in a saucepan. Discard remaining juices.
- Shred the roast with two forks then return to the slow cooker.
- In a small bowl, mix the flour and cold water until smooth. Add the water to the saucepan with the reserved cooking juices. Cook and stir for 2 minutes or until the mixture has thickened.
- Add the cooking juices and the green chilies to the slow cooker with the meat mixture and stir till well combined.
- Preheat the oven to 425°F. Spoon 1/2 cup of meat mixture in the center on each tortilla. Top the meat mixture with 2 tablespoons of cheese.
- Roll up and place in a greased 9 x 13 baking dish seam side down. Pour enchilada sauce on top of the enchiladas, and add the remaining cheese to the top of the enchiladas.
- Bake uncovered 15-20 minutes or until cheese is melted.
- Optionally garnish with shredded lettuce, sour cream and salsa.
Slow Cooker Beef Enchiladas
Equipment
- Slow Cooker
- Baking Dish
Ingredients
- 2 lbs Chuck Roast, boneless
- 2 Tbsp Taco Seasoning
- 1 medium Yellow Onion, chopped
- 1 Cup Beef Broth
- 2 Tbsp All Purpose Flour
- 1 Tbsp Water, cold
- 6 Flour Tortillas
- 7 oz Green Chilies, diced
- 1 ½ Cups Mexican Blend Cheese, shredded
- 10 oz Red Enchilada Sauce
Toppings (Optional)
- Lettuce, shredded
- Salsa
- Sour Cream
Instructions
- Season all sides of the Chuck Roast with taco seasoning. Place the roast in the slow cooker. Top with onion and the beef broth. Cover and cover on low for 7-8 hours or until the meat is tender.
- Remove the roast and let cool slightly. Reserve 1/2 cup of the cooking juices and place in a saucepan. Discard remaining juices.
- Shred the roast with two forks then return to the slow cooker.
- In a small bowl, mix the flour and cold water until smooth. Add the water to the saucepan with the reserved cooking juices. Cook and stir for 2 minutes or until the mixture has thickened.
- Add the cooking juices and the green chilies to the slow cooker with the meat mixture and stir till well combined.
- Preheat the oven to 425°F. Spoon 1/2 cup of meat mixture in the center on each tortilla. Top the meat mixture with 2 tablespoons of cheese.
- Roll up and place in a greased 9 x 13 baking dish seam side down. Pour enchilada sauce on top of enchiladas, add the remaining cheese to the top of the enchiladas.
- Bake uncovered 15-20 minutes or until cheese is melted.
- Optionally garnish with shredded lettuce, sour cream and salsa.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
These Slow Cooker Beef Enchiladas are one of our favourite dinners. They are fast to make and are very tasty. A great way to serve dinner when you are in a hurry.