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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

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

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Crock Pot GirlSarah FulkersonMandyChristina MullinsBritt Recent comment authors
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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!


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

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


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.


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! !!!!


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

Christina Mullins
Christina Mullins

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

Christina Mullins
Christina Mullins

Thank you so much!!


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

Sarah Fulkerson
Sarah Fulkerson

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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