Slow Cooked Shredded Beef Enchiladas Recipe For Two

When it comes to making Mexican cuisine at home, it doesn’t get much easier or more delicious than shredded beef that has been slow cooked and made into enchiladas. Tender pieces of beef nestled in a corn tortilla and topped with diced green chiles and cheese.

Pour your favorite enchilada sauce on top and put them in the oven to bake. Within 15 minutes you will have dinner ready and on the table.

The only thing to decide now is what to serve it with. Simply add your favorite toppings (shredded lettuce, cheese, guacamole, sour cream, etc…) or serve a side of rice and refried beans for an authentic Mexican restaurant experience.

The best shredded beef enchiladas are made when you cook the meat low and slow.

Although it is much quicker and easier to make the filling with ground beef, there is nothing that compares to the flavor when using meat from a roast that has been cooking low and slow all day.

The only seasoning that you need is a packet of taco seasoning mix. Sure you can make your own seasoning, however the flavor of the beef itself is so delicious that there is no need to overpower the taste.

Not to mention that you can have the beef prepared and in the slow cooker ready to cook in only 5 minutes! Once it is ready, shred the beef and fill the tortilla shells and dinner will be ready in no time!

The Best Roast For Shredded Beef Enchiladas

The best cut of beef to make shredded beef is by far a chuck roast. Sometimes they will have the label of a shoulder roast, chuck roast, chuck eye roast or chuck pot roast. I use chuck roast in all of my recipes that require shredding such as Mississippi Pot Roast and Pot Roast and Vegetables.

However, it is also my go to roast also when making Beef Tips and Noodles, Beef Burgundy and any time I want chunks of beef that turn out super tender. Thanks to its rich marbling of fat the meat breaks down perfectly during the slow cooking process.

And when that fat melts it provides the meat with that delicious beef flavor. Once the meat cooks it is so tender that you can literally shred it with two forks. Then give it a toss in the cooking juices and the meat will melt-in-your mouth. 

Because this recipe is for a smaller serving, it calls for a chuck roast that is 1 3/4 pounds. Store-bought chuck roasts are typically 3-4 pounds.

Purchase a boneless roast that is thick cut and not the one that has strings holding it together. You can ask the butcher to cut it in half for you or you can do so before starting the recipe.

You don’t have to be exact on the weight measurement of the roast. This recipe is very forgiving so if your roast is closer to 2 pounds, it will still work just fine.

If you end up with two halves of a roast, freeze the other half for later use or make one of the other recipes mentioned above.

INGREDIENTS NEEDED

Chuck Roast:  Select boneless chuck roast that is deep red in color and has white fat marbling throughout. Stay away from roasts that are beginning to turn grayish-brown in spots.

Taco Seasoning: To keep things simple, use a packet of taco seasoning to add flavor to the meat on all sides. If you use bulk taco seasoning you will need 1/4 cup.

Onion: To add a little additional flavor to shredded beef enchilada filling, add a chopped onion into the slow cooker.

Beef Broth: It is best to use low-sodium beef broth so that you can control the salt content.

Flour: All-purpose flour is used to make a slurry to thicken the liquid. This will help the enchiladas from becoming too soggy.

Corn Tortillas: Most authentic enchiladas are made with corn tortillas. However, if you prefer flour tortillas, by all means, use them in this recipe.

Chopped Green Chiles: The tanginess of the green chiles pairs perfectly with the richness of the beef. Use mild diced green chiles unless you like spicy foods, otherwise, you can use the medium or hot variety.

Mexican Cheese Blend: Cheese is added to the filling which helps hold the enchilada together when put in the oven. Use as little or as much as you like.

Enchilada Sauce: Use your favorite red or green enchilada sauce. Each will provide a unique flavor.

How To Make Shredded Beef In An Oven

If you prefer not to make slow cooked shredded beef you can make the roast in the oven. The directions are basically the same with one minor change.

Because the broth will have more chance to evaporate, increase the liquid to 1 1/4 cup. Then add all of the ingredients into a Dutch oven. Cover and it is ready to go in the oven.

Set the oven to 300°F. Cook for 3 hours or until the beef is fall apart tender.

Be sure to check the roast occasionally and add additional broth if needed. Shred the roast and place the meat back in the liquid to soak up the juices.

Slow Cooked Beef Enchilada Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 3/4 pound chuck roast, boneless
• 3 Tablespoons taco seasoning (1 packet)
• 1 medium onion, chopped
• 1 cup beef broth
• 2 tablespoons all-purpose flour
• 1 tablespoon cold water
• 6 corn tortillas (6-8 inches)
• 4 ounces (1 small can) chopped green chiles
• 1 1/2 cups shredded Mexican cheese blend, divided
• 10 ounces red enchilada sauce

INSTRUCTIONS (Slow Cooked Beef Enchiladas)

Spray a 3 or 4 quart slow cooker with non-stick cooking spray or line with a slow cooker liner bag.

Sprinkle the roast with taco seasoning, being sure to cover all sides. Place inside the prepared slow cooker.

Add the chopped onion on top of and around the roast.

Pour the beef broth down the sides of the slow cooker.

Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours or until meat is fall apart tender.

Carefully remove the meat and let it cool slightly. Then shred the meat with 2 forks, discarding any sections of fat.

Remove 1/2 cup of the liquid in the bottom of the slow cooker. Place the liquid in a small saucepan and discard any other remaining juices. Place the shredded meat back into the slow cooker (that is on the Keep Warm setting or turned off). 

In a small bowl, mix the flour and cold water until smooth; add to saucepan. Cook over medium heat, stirring constantly for 2-3 minutes or until thickened. Stir the liquid back into the slow cooker and toss with the meat.

Prepare The Slow Cooked Beef Enchiladas

Preheat oven to 425°F. Spoon 1/2 cup meat mixture in the center of each tortilla. Add green chiles and 2 tablespoons cheese on top of the meat.

Roll the tortillas and place in a greased 8 x 8 inch baking dish, seam side down. Top with enchilada sauce and sprinkle with remaining shredded cheese.

Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, add your favorite toppings. Suggested toppings: chopped lettuce, tomatoes, sour cream, and guacamole.

Enjoy! Mary

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