These satisfying beef enchiladas are made easy with 2-ingredient slow cooker shredded beef!
Dinner is my absolute favorite part of every day, and it has been for years. I get to sit down with (hopefully) delicious food, have a drink, see my husband, and relax. I look forward to dinner every day, but I get especially excited when we’re going to have enchiladas. Even though it takes a bit of time to roll and bake them, it’s so worth it. 
These particular enchiladas are about as easy as they come because of the two-ingredient slow cooker shredded beef. Here are the instructions: Put beef and salsa in the slow cooker. Turn it on. Done! Not only is it easy, it’s really good! If you don’t have the time to make enchiladas, this shredded beef would be just as happy in tacos, burritos, salad, or over Mexican rice. 
I bought refried beans for this recipe, but when it came time to make the enchiladas, I had trouble deciding what to do with them. I was torn between serving them on the side, putting them inside the enchiladas with the beef, or spreading them on the bottom of the pan. I went with the bottom of the pan, and it turned out to be a really handy way to keep the enchiladas together! You know how when you roll an enchilada and put it in the pan, it can unroll and fall apart? Well, with this bean trick you press the rolled enchilada into the beans a little, and they stay put! 
If you want, you could turn this into a casserole. I don’t have exact instructions, but just do something like layer sauce, tortillas, beans, cheese, beef, more tortillas, more sauce, more cheese. It honestly doesn’t take that long to roll the enchiladas, but if a casserole seems more appealing to you, then go for it!
| Prep Time | 15 minutes |
| Cook Time | 540 minutes |
| Servings |
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- 3 lb. beef chuck roast
- 16 oz. jar red salsa I like Herdez brand
- 10-12 tortillas (I use corn but small flour tortillas work too)
- 16 oz. can refried beans
- 16 oz. can red enchilada sauce or make your own
- 1 c. shredded Mexican blend cheese
- sour cream optional
- finely shredded cabbage optional
Ingredients
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- Place roast in slow cooker, and pour salsa over the meat. Cover and cook on low for 8-10 hours or high for 6 hours.
- Preheat oven to 375 degrees F about 45 minutes before you are ready to eat.
- Remove beef to a cutting board, and shred with two forks, removing and discarding large pieces of fat.
- Spray a 9 x 13" pan with cooking spray. Pour about 1/3 can of enchilada sauce in the pan, and swirl to cover the bottom. Spread the beans over the sauce. Some of the sauce will get mixed into the beans, and that is a good thing.
- Place about 1/3 cup of meat (varies based on tortilla size) down the center of each tortilla, fold the sides to the center, and place each enchilada seam-side down into the pan with sides touching. Press each enchilada down into the beans slightly when you put it in the pan to hold it in place.
- Pour remaining enchilada sauce over the top of the rolled enchiladas, spreading it with the back of the spoon to cover all the tortillas. Cover with foil, and bake in preheated oven for 25 minutes.
- Remove foil, spread cheese over the top, and bake an additional 10-15 minutes until cheese is melted and bubbly. Serve topped with sour cream and/or shredded cabbage if desired.
Want more enchilada ideas? Try these!
Looks sweet as! Any recipe for an enchilada sauce by any chance? All Irish stores have the same brand, and it’s pretty dull.. D’ya know what I mean?
Hi, Nicky! I don’t actually have an enchilada sauce recipe, but here’s one from my friend: http://www.maebells.com/homemade-enchilada-sauce/ Thank you!
These enchiladas look like the absolute perfect winter comfort food dinner! I realllly need to get a crock pot – that beef looks like the perfect filling!
Thanks, Cate! I bet you would love a slow cooker if you got one!
I wish dinner was my favorite part of the day. I think that I have a hard time relaxing after the stress of trying to get dinner on the table. Using a slow cooker definitely helps!
Our schedule is weird, so we eat late after the kids are in bed. The only time I’m stressed is if I get a late start or dinner takes a while to make and then I need to take pictures before eating. My husband is very patient though, so I don’t have to stress too much. My kids’ dinnertime is definitely not a relaxing time!!
Andi this is seriously amazing! I wish I could enjoy dinners as much as you do. I’m too lazy to cook, unfortunately.
Ha! I’m too lazy to make elaborate desserts like you! My dinners are pretty quick and easy, so even you could probably find the energy to make them :)
These look great Andi! I like how you “glued” them together. Can always use more slow cooker recipes!
Thanks so much, Deb!
Going to sleep is my favorite part of everyday! hahaha! :) Though dinner is a close second! I love the looks of these yummy enchiladas. I will gladly make any recipe that can be thrown into my crock pot!
Haha yes going to sleep is a close second! Thanks, Annie :)
Dinner is my favorite meal of the day too! I might even spend most of the day thinking about it.. haha! These look great! I love a good enchilada recipe!
Me too! I usually tell my husband what we’ll have for dinner when I kiss him goodbye in the mornings ;) I’m always thinking about the next meal!
I am loving this recipe! I’ve been dying to make something like this at home lately.
Thanks, Kim! I think you will like this one :)