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Slow Cooker Enchilada Beef*

Slow Cooked Beef Enchiladas

  • Cooking Time:

    4-5 hours
  • Servings:



4 lb. boneless chuck roast
2 T. Canola or Coconut oil
3 Large onions, sliced
2 tsp. salt
2 tsp. black pepper
2 tsp. cumin, ground
2 - 4 1/2 oz. cans peeled, diced green chilies
14 1/2 oz. can peeled, diced tomatoes
8 Large tortillas (10-12 inch size)
16 oz. cheddar cheese, shredded
Large can of red enchilada sauce

Slow Cooked Beef Enchiladas are delicious!  Don’t be fooled though – this recipe makes the most delicious beef that you can use in any dish – salads, tacos, or even eat it plain – “low-carb style” like my bother-in-law.  However you serve this Enchilada Beef, enjoy.  It’s  family favorite in my house and the leftovers are just as great!

  1. Heat oil in a large pan.
  2. Salt & Pepper roast and brown in heated oil.
  3. Place roast in slow cooker and top with onions. cumin, green chills, and diced tomatoes.
  4. Cover and Cook on High for 4-5 hours.
  5. Remove roast to a large cutting board and shred meat using two forks.
  6. Return to slow cooker and stir to incorporate liquid throughout the beef mixture.
  7. Serve beef as enchiladas (see below) make a taco bar (let your guests build their own) or on top of your favorite salad!

Serving suggestion:
Place desired amount of beef in a tortilla and fold over.  Top with enchilada sauce and shredded cheese.  Warm in microwave just long enough to melt cheese on top and heat sauce.  You can also prepare several of the tortillas with the beef/sauce/cheese and place in a casserole dish then broil in the oven just until cheese is melted.

Optional: Serve with sour cream, guacamole and a side of salsa with Mexican rice and/or refried beans and chips for a full meal.

Happy Crocking!

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Slow Cooked Beef Enchiladas

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11 years ago

My whole family loved this, even my picky eater. The only thing I did differently was I used ground cumin (didn’t have the seeds) and I added 2 large smashed garlic cloves. I also browned the meat with some fajita seasoning and used less salt. One of the best recipes I’ve made from a crock pot!

10 years ago

4 cups of onions….must be a mistake? We made with just over 1 cup of onions and this was delish!

Cindy Dickens
Cindy Dickens
10 years ago

Sounds delish! What type of onion do you use in your recipe?

10 years ago

I make something similar without the green chilies. When the roast is done, I cook for around 6hrs on high, I remove it from the pot and add refried beans. I put some of the red sauce on in side of shell. Only enough to cover the shell. Then I put meat in with cheese, roll up the ends and then roll it. Top it with more sauce and bake in oven for about 30 min just to heat through. I have skipped the 30 min bake and it does ok that way too.

10 years ago

Can you cut this recipe in half? I cook just for me & my fiance & this seems like a lot. 14 1/2 oz cans if tomatoes & 4lbs of meat seems like a lot. Thanks! !!!!

9 years ago

Would this also work on low for 8 hours instead of high for 4 hours?

Christina Mullins
Christina Mullins
9 years ago

Do you think you can use a pork roast with this recipe?

Christina Mullins
Christina Mullins
9 years ago

Thank you so much!!

9 years ago

This looks great! I’ll be making it with moose meat…the “beef” of Alaska. 🙂

Sarah Fulkerson
Sarah Fulkerson
8 years ago

Could you use rump roast instead of the chuck? Never been a fan of chuck roast.

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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