Just about everyone loves a good beef enchilada recipe, right?
One of my specialties in cooking is comfort food and this would definitely fit into that category and it's soooo good! I've been making my enchiladas using this recipe for years now and it's one of our favorites!
I use my slow cooker to make the shredded beef for this recipe and it gives the meat a wonderful depth of flavour and richness. Sometimes I double the recipe for the meat and store some in the freezer so that I have some ready to go when I need to make a quick supper. This makes it SUPER convenient since all I have to do is roll up the tortillas with the ingredients and throw everything into the oven for about 15-20 minutes.
My son Donnie, who's just under two years old had his own little beef enchilada and he loved it! The only difference is that for him I used a little plain tomato sauce in place of the enchilada sauce since he's too little for much spicyness.
When I started making this beef enchilada recipe years ago I used to use the pre-made sauce but now I like to make a big batch of my own homemade enchilada sauce and keep it on hand in the freezer for when we need it. The homemade sauce is great since you have a lot more control over the spicyness and seasonings of the overall dish. If you haven't made homemade enchilada sauce before don't worry – it's really simple! Check out my recipe for enchilada sauce here.
I hope you enjoy this recipe! We certainly do! 🙂
The Best Slow Cooker Shredded Beef Enchilada Recipe
- Yield: 8-12 enchiladas 1x
For the Shredded Beef
- 2 lbs beef roast
- 2 tbsp taco seasoning (I use a homemade blend but you can use store bought if you like)
- 1 1/2 cups chunky mild salsa
- 1 cup frozen corn
- 1 medium onion, chopped
For the rest of the Recipe
- 1 1/3 cup sour cream
- 4 cups sharp cheddar cheese, shredded
- 12 large flour tortillas
- 2 cups + 2 tbsps enchilada sauce (You can use my recipe for homemade enchilada sauce)
- 4 green onions, chopped
- 1 cup black olives, sliced
Make the Shredded Beef
- Coat the beef roast in the taco seasonings and place into the slow cooker
- Pour the salsa on top of the roast.
- Slow cook the beef on High for about 6 hours.
- Once Beef has cooked for 6 hours pull the meat apart using two forks. Since the meat has been cooking a while it should be tender enough to come apart easily. (If you have a stand mixer you can shred the meat by setting the mixer to it's lowest setting using the paddle attachment. Watch carefully not to over mix though.)
- Now add the chopped onions and corn to the slow cooker and mix everything together.
- Cook in the slow cooker for an additional 1-2 hours.
- This makes a huge amount of meat for enchiladas – enough for 12! This stores very well in the freezer if you're only making a few enchiladas.
For the Enchiladas
- In a large rectangular baking dish (9″ will fit 8 enchiladas) mix 1 1/3 cup of sour cream with 2 tbsps of enchilada sauce. Mix this together well and spread evenly on the bottom of the dish.
- One at a time take a tortilla and spoon some of the meat in a lengthwise position and layer on top of that some salsa and then some cheese. I don't measure this out exactly but keep try to distribute the ingredients evenly between each tortilla.
- Fold up each end of the tortilla and then roll it up so that the contents are inside.
- Place each rolled up enchilada into the baking dish on top of the sour cream mixture with the seam sides down.
- Once the enchilada's have been arranged into the baking dish, pour the 2 cups of enchilada sauce over top. Make sure that the sauce is on each enchilada.
- Top this with some shredded cheese, green onions and black olives.
- Place into the oven uncovered and bake for about 15-20 minutes at 375°F. The cheese on top should be melted.
- The enchiladas are awesome when paired with spanish rice.
Do you have a favorite Mexican dish?
I love to hear from my readers so please feel free to leave a comment in the comment section below! 🙂