These ridiculously easy shredded beef enchiladas are a staple in our house, even with a family full of picky eaters! The beef cooks low and slow in the crock pot until it’s tender and full of flavor, then gets wrapped in tortillas, topped with cheese, and smothered in a creamy enchilada sauce that is seriously to die for. It’s an easy dinner that will become a favorite of yours too!

Creamy Shredded Beef Enchiladas

I seriously cannot emphasize how dang delicious and easy these are to make. I just can’t. If this recipe took me 30 minutes from start to finish, I think that would be exaggerating. The recipe calls for shredded beef taco meat which I have a recipe for here. It’s a slow cooker recipe that you dump in the crock pot and let it do its thing all day. When you get home, you have the perfect beef for simple, yet delicious enchiladas. With just a few ingredients, you can have a delicious, fulfilling dinner that your kids will love and won’t think is too “spicy.”

The Cowboys’ Rating: 10/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

Helpful Ingredient Tips

Beef Roast – My favorite beef roast to use for this recipe is a rump roast or a round roast. A rump roast or round roast is a great choice for these slow cooker shredded beef tacos because both are lean cuts that become tender and easy to shred when cooked low and slow. They also soak up all the seasonings and juices as they cook, giving you flavorful beef that’s perfect for piling onto crispy corn tortillas.
Salsa – I like to add salsa to the slow cooker to bring in some extra flavor and moisture to the roast. Additionally, I will add salsa to the inside of the enchiladas for more flavor.
Beef Base – Beef base is something I use all the time in my recipes. I get the Member’s Mark Beef Base at Sam’s Club or I use Better Than Boullion.
Flour Tortillas– Any flour tortillas will do for this recipe.
Shredded Mexican Style Cheese
Red Enchilada Sauce – I use Old El Paso mild red enchilada sauce because that’s what my kids like, but if you have a favorite enchilada sauce that you like to use, that works too.
Heavy Whipping Cream – My kids think mint gum is spicy. So, if I don’t tame down the spices in enchilada sauce, they won’t eat it. I add about 1/4 cup heavy whipping cream to the enchilada sauce to reduce the spice but also make the enchiladas creamy and delicious.

Seasonings

Onion Powder
Garlic Powder
Taco Seasoning – you can find my homemade taco seasoning here.
Kosher Salt
Pepper

Toppings

Shredded lettuce
Diced tomatoes
Diced white or red onion
Fresh cilantro
Sliced avocado or guacamole – I have a recipe that is so good for homemade guacamole. You can find that here.
Sour cream
Salsa or pico de gallo
Pickled jalapeños
Fresh lime wedges

Tools You’ll Need

Best Shredded Beef Enchiladas Recipe

Place beef roast in slow cooker.
In a small bowl or measuring cup, combine 1/4 cup warm water and the Tones Beef Base. Stir until the beef base is dissolved, then pour over the roast.
Pour the salsa over the roast, spreading it evenly across the top.
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and taco seasoning. Mix well, then sprinkle evenly over the roast.
Cover and cook on low for 8–10 hours, or until the roast is tender and easily pulls apart with a fork.
Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir it into the juices.
Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
Place the shredded beef in the center of a tortilla. Add 2–3 tablespoons of salsa and 2–3 tablespoons of shredded cheese.
Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, beef, salsa, and cheese.
In a small bowl, combine the enchilada sauce and heavy whipping cream. Stir until well combined, then pour evenly over the enchiladas.
Sprinkle 2 cups of shredded cheese over the top.
Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and let rest for a few minutes before serving. Enjoy!

Gluten Free Shredded Beef Enchiladas

This recipe is gluten free if you use a gluten free tortilla which would be corn tortillas or a tortilla such as this one. I do always caution however, that you check to make sure that the ingredients YOU are using are indeed gluten free. Taco seasoning generally isn’t gluten free, so I make my own taco seasoning. It’s the only taco seasoning that I use. Get my recipe here.

What to Serve with Shredded Beef Enchiladas

My go to side for shredded beef enchiladas every single time is my Spanish Rice. It’s easy, delicious and pairs perfectly with anything Mexican related. Find my recipe here.

Storage and Reheating

Storage

Store leftover shredded beef enchiladas in an airtight container in the refrigerator for up to 4 days. You can also freeze the enchiladas for up to 3 months. Allow them to cool completely before transferring to a freezer-safe container.

Reheating

Oven: Place the enchiladas in an oven-safe dish and cover with foil to keep them from drying out. Bake at 350°F for 15–20 minutes, or until heated through. If reheating from frozen, thaw in the refrigerator overnight first.

Microwave: Place an enchilada on a microwave-safe plate and cover loosely. Heat in 30–60 second intervals until warmed through.

How to Make Shredded Beef Enchiladas a Freezer Meal

to freeze:

Prepare the shredded beef according to the recipe directions and allow it to cool slightly.
Fill each tortilla with shredded beef, 2–3 tablespoons of salsa, and 2–3 tablespoons of shredded cheese. Roll tightly and place seam-side down in a freezer-safe baking dish.
In a small bowl, combine the enchilada sauce and heavy whipping cream. Pour evenly over the enchiladas.
Sprinkle 1 1/2 cups of shredded cheese over the top.
Cover tightly with a layer of plastic wrap followed by aluminum foil, or use a freezer-safe lid. Label and freeze for up to 3 months.

to cook:

Thaw the enchiladas completely in the refrigerator overnight.
Preheat the oven to 400°F.
Remove the plastic wrap and cover the dish with foil.
Bake for 20 minutes, then remove the foil and continue baking for another 5–10 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Let rest for a few minutes before serving. Enjoy!

Try More of My Easy Recipes

dinner

beef recipes

pork recipes

chicken recipes

bread

breakfast

sides

dessert