The Ultimate Shredded Beef Enchiladas: Slow Cooker & Instant Pot Recipe

Indulge in the rich, comforting flavors of these incredible Shredded Beef Enchiladas. This recipe begins with succulent, slow-cooked beef, simmered to fork-tender perfection in a robust red sauce. The tender beef is then lovingly layered into soft tortillas, complemented by creamy refried beans and a generous helping of melted cheese, before being baked until bubbling and golden. It’s a crowd-pleaser that promises a truly satisfying meal for any occasion.

Author’s Note

Shredded Beef Enchiladas: A Family Favorite!

You know how much I love sharing recipes that bring joy to the dinner table, and these Shredded Beef Enchiladas are no exception. My kids, who usually rave about my Sweet Potato Black Bean Enchiladas (seriously, I often make two pans!), were initially skeptical when I presented them with a beef version.

But let me tell you, it only took one bite for them to be completely won over! The tender, flavorful beef wrapped in soft tortillas with cheese and a savory red sauce created an explosion of flavor that garnered rave reviews from everyone. It’s truly a testament to how delicious and satisfying this recipe is.

What makes this dish even better is its simplicity. I rely on my trusty slow cooker or Instant Pot to prepare the beef, making the cooking process mostly hands-off. This flexibility allows you to tackle the beef and sauce preparation one day and then effortlessly assemble the enchiladas the next. It’s perfect for busy weeknights or relaxed weekend cooking, ensuring you get to enjoy a fantastic homemade meal without all the fuss.

Key Ingredients for the Perfect Shredded Beef Enchiladas

Crafting delicious shredded beef enchiladas starts with high-quality ingredients. Here’s a closer look at what you’ll need and why each component is essential:

• Olive Oil: A foundational ingredient, used for browning the beef to create a rich, savory crust and for sautéing onions, which builds the base of flavor for our sauce.
• Beef Chuck Roast: This cut is ideal for slow cooking as its marbling and connective tissues break down over time, resulting in incredibly tender, fall-apart beef that’s perfect for shredding. Look for a roast with good marbling for the most flavorful and succulent results.
• Yellow Onion: Diced small and evenly, onions add a sweet and aromatic depth to the sauce. Sautéing them properly ensures they soften and release their full flavor without being overpowering.
• Taco Seasoning: A well-balanced blend of spices is crucial for authentic Mexican flavor. My homemade blend offers a perfect mix, but your favorite store-bought version will also work. This seasoning infuses the beef with savory, zesty notes.
• Red Enchilada Sauce: The heart of any enchilada dish. While homemade is always fantastic, a good quality store-bought mild sauce (like Old El Paso®) can save time without sacrificing flavor. Its rich, tangy profile brings the whole dish together.
• Diced Green Chiles: These are optional but highly recommended for those who enjoy a subtle, mild kick of heat and a touch of smoky flavor. They add another layer of complexity to the beef filling.
• Refried Beans: Providing a creamy texture and earthy flavor, refried beans act as a wonderful base inside the tortillas. Choose a quality store-bought brand that isn’t too watery to prevent soggy enchiladas.
• Flour Tortillas: Soft, pliable tortillas are key for easy rolling and a tender final product. TortillaLand® unbaked tortillas are a personal favorite for their fresh taste and texture, but any medium-sized, soft flour tortilla will do the trick.
• Cheddar and Monterey Jack Cheese: This dynamic duo creates the ultimate gooey, flavorful topping. Freshly grated cheese melts much more smoothly and tastes significantly better than pre-shredded varieties, avoiding a grainy texture. Cheddar offers sharpness, while Monterey Jack provides superior meltiness.

How To Make Perfectly Tender Shredded Beef Enchiladas

Making delicious shredded beef enchiladas is simpler than you might think, especially with the help of a slow cooker or Instant Pot. Follow these steps for a truly memorable meal:

1. Brown the Beef for Flavor: Begin by patting your beef chuck roast dry and generously seasoning it with salt and pepper. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef for 5-7 minutes on each side until a beautiful golden-brown crust forms and it easily releases from the pan. This browning step is essential for building deep, complex flavors. Transfer the seared beef to your slow cooker.
2. Sauté Onions & Prepare Sauce: In the same Dutch oven, reduce the heat to low and add the remaining olive oil. Sauté the diced yellow onion for about 3 minutes until softened and translucent. Stir in your taco seasoning and cook for another minute until fragrant. Pour in the red enchilada sauce, making sure to scrape up any delicious browned bits from the bottom of the pan – this is called deglazing and adds even more flavor. Transfer this aromatic onion and sauce mixture over the beef in the slow cooker, along with the optional diced green chiles.
3. Slow Cook to Perfection: Cover your slow cooker and cook on LOW for 7-9 hours, or on HIGH for 5-7 hours, until the beef is incredibly tender and can be easily shredded with a fork. Once cooked, carefully remove the beef to a large bowl and let it cool slightly. Using two forks, shred the beef, discarding any excess fat. Whisk the rich cooking sauce in the slow cooker and adjust seasoning if needed. Add about 1 cup of this flavorful sauce to the shredded beef and gently toss to combine, ensuring every strand is coated.
4. Assemble Your Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and spread about 1/2 cup of the remaining enchilada sauce on the bottom. In a medium bowl, combine the freshly shredded Cheddar and Monterey Jack cheeses. Reserve 1 cup of this cheese mixture for topping later. Lay out your flour tortillas and spread approximately 2 tablespoons of refried beans down the center of each. Evenly divide the shredded beef mixture on top of the beans, then sprinkle with the remaining cheese (not the reserved topping cheese). Roll up each tortilla tightly and place them seam-side down in your prepared baking pan.
5. Bake Until Gooey and Hot: Pour 2 cups of the remaining enchilada sauce evenly over the rolled tortillas. Cover the baking pan tightly with aluminum foil and bake for 30 minutes. This initial covered bake ensures the enchiladas are heated through and the flavors meld beautifully without drying out. Remove the foil, sprinkle the reserved 1 cup of cheese over the top, and bake for an additional 5-10 minutes, or until the cheese is perfectly melted and bubbly.
6. Serve and Enjoy: Allow the enchiladas to rest for 5-10 minutes after baking. This resting period helps the enchiladas set, making them easier to serve without falling apart. Top with your favorite garnishes and savor every delicious bite!

Creative Ways to Use Leftover Enchilada Sauce

It’s not uncommon to have a little extra red enchilada sauce after making these delicious enchiladas, and you certainly don’t want to let that flavorful goodness go to waste! This rich, savory sauce is incredibly versatile and can elevate many other dishes. Here are some of my favorite ways to utilize any leftover enchilada sauce:

• Drizzled over Rice and Beans: Transform a simple side dish into a flavor-packed experience by spooning warm enchilada sauce over fluffy rice and hearty beans. It’s a quick and easy way to add a Mexican flair.
• In Other Mexican-Inspired Recipes: Enchilada sauce is a secret weapon in many dishes. Try it in one of these fantastic recipes:
  • Quinoa Enchilada Bake: A healthy and satisfying casserole.
  • Pozole: A hearty Mexican stew that benefits from a flavorful red base.
  • Chicken Enchilada Casserole: A layered dish that comes together quickly.
  • Quinoa Enchilada Crockpot: Another slow cooker gem that’s packed with flavor.
• Elevate Your Chilaquiles: Use it as the vibrant base for your favorite chilaquiles recipe, giving those crispy tortilla chips a deeply savory coating.
• As a Dip or Topping: Warm up the sauce and serve it as a dip with tortilla chips, or use it as a flavorful topping for tacos, burritos, or even grilled chicken.
• Freeze for Future Use: Portion the leftover sauce into freezer-safe containers or ice cube trays and freeze. It’s perfect for those times you need a quick flavor boost for a future meal.

Irresistible Toppings for Your Shredded Beef Enchiladas

While these Shredded Beef Enchiladas are incredibly flavorful on their own, a selection of fresh and creamy toppings can elevate them to an even higher level of deliciousness. Anything you typically enjoy on classic enchiladas will pair beautifully with this beef version. Here are some fantastic suggestions:

• Fresh Lime Juice: A squeeze of fresh lime juice adds a bright, zesty counterpoint to the rich flavors of the enchiladas. It truly awakens the palate and brings a burst of freshness.
• Chopped Cilantro: Fresh cilantro provides a vibrant, herbaceous aroma and flavor that is quintessentially Mexican. Finely chop it or simply tear off a few leaves to sprinkle generously over the warm enchiladas.
• Cool Sour Cream: A dollop of sour cream or Mexican crema adds a creamy, tangy element that perfectly balances the spice and richness of the dish. Feel free to use regular, fat-free, or light sour cream based on your preference.
• Creamy Avocado or Guacamole: Thin slices of ripe avocado contribute a buttery texture and mild flavor. For an extra treat, try a spoonful of homemade guacamole – its rich, garlicky notes are simply divine.
• Fresh Cherry Tomatoes, Salsa, or Pico de Gallo: For a burst of freshness and a touch of acidity, dice a few cherry tomatoes. Even better, a spoonful of vibrant salsa or homemade pico de gallo adds a refreshing crunch and tangy flavor that brightens the entire dish.
• Jalapeños or Hot Sauce: If you love a little extra heat, thin slices of fresh or pickled jalapeños, or a dash of your favorite hot sauce, can provide that perfect spicy kick.

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4 from 1 vote

Shredded Beef Enchiladas

By
Chelsea Lords

These Shredded Beef Enchiladas feature incredibly tender, slow-cooked beef wrapped in soft tortillas with savory beans and gooey cheese, all baked in a rich red sauce!

Prep Time:
30 minutes minutes

Cook Time:
1 hour hour 45 minutes minutes

Total Time:
2 hours hours 15 minutes minutes

Servings:
4 servings (2 enchiladas per serving)

Recipe Video

Equipment

• Dutch oven or large oven-safe pot for searing
• 6-quart Crock-Pot or Instant Pot
• 9 x 13-inch baking pan
• Aluminum foil

Ingredients

• 1-1/2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons olive oil divided
• 2.25 to 2.5 pounds beef chuck roast
• 1 large yellow onion diced
• 1 batch taco seasoning see note 1 for homemade blend
• 20 ounces mild red enchilada sauce (2 x 10-ounce cans)
• 1 (4-ounce can) mild diced green chiles optional, for a subtle kick
• 1 (16-ounce) can refried beans
• 8 medium flour tortillas see note 2 for best results
• 1-1/2 cups shredded sharp Cheddar cheese freshly grated for best melt
• 1-1/2 cups shredded Monterey Jack cheese freshly grated for best melt
• Toppings as desired, see note 3

Instructions

• Prepare the Beef (Slow Cooker Method): (For Instant Pot method, see Note 4.) Remove the beef chuck roast from its packaging and pat it thoroughly dry with paper towels to ensure a good sear. Season generously all over with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. Once hot, carefully place the beef in the pot and sear for 5–7 minutes on each side until a deep, golden-brown crust forms and the beef easily releases from the pan. Transfer the beautifully seared beef to your slow cooker.
• Build the Sauce: Reduce the heat to low on the Dutch oven. Add the remaining 1 tablespoon of olive oil and sauté the diced yellow onion for about 3 minutes until it becomes soft and translucent. Stir in the taco seasoning and cook for 1 more minute, allowing the spices to become fragrant. Pour in the 20 ounces of red enchilada sauce, making sure to scrape up any browned bits from the bottom of the pan with a wooden spoon – this adds immense flavor. Transfer this rich onion and sauce mixture to the slow cooker, pouring it over the beef. Add the optional diced green chiles for an extra layer of flavor.
• Slow Cook and Shred: Cover the slow cooker and cook on the LOW setting for 7–9 hours, or on the HIGH setting for 5–7 hours, until the beef is incredibly tender and can be easily shredded with two forks. Once cooked, carefully remove the beef from the slow cooker and transfer it to a large bowl to cool slightly. Using two forks, shred the beef, discarding any large pieces of fat or gristle. Whisk the delicious cooking sauce remaining in the slow cooker and taste, adjusting seasoning if needed. Add 1 cup of this flavorful sauce back to the shredded beef and, using tongs, gently toss to combine, ensuring the beef is moist and fully coated.
• Assemble the Enchiladas: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and spread about 1/2 cup of the remaining enchilada sauce evenly across the bottom. In a medium bowl, toss together the freshly shredded sharp Cheddar and Monterey Jack cheeses. Set aside 1 cup of this combined cheese mixture for topping the enchiladas later. Lay out your medium flour tortillas on a clean surface. Spread about 2 tablespoons of refried beans down the center of each tortilla. Divide the shredded beef mixture evenly among the tortillas, placing it on top of the beans. Sprinkle with the remaining cheese (the portion not reserved for topping). Roll up each tortilla tightly and place them seam-side down in the prepared baking pan, nestling them closely together.
• Bake to Cheesy Perfection: Pour approximately 2 cups of the remaining enchilada sauce evenly over the assembled tortillas in the pan (see Note 5 regarding leftover sauce). Cover the baking pan tightly with aluminum foil to ensure even cooking and prevent the tortillas from drying out. Bake for 30 minutes. Remove the foil, sprinkle the reserved 1 cup of cheese over the top of the enchiladas, and return to the oven for an additional 5–10 minutes, or until the cheese is beautifully melted, bubbly, and slightly golden.
• Serve and Garnish: Allow the enchiladas to rest for 5–10 minutes before serving. This brief resting period helps the enchiladas set and makes them easier to cut and serve. Top with your favorite garnishes like fresh cilantro, a squeeze of lime juice, creamy avocado or guacamole, and a dollop of sour cream. Enjoy your homemade, comforting Shredded Beef Enchiladas!

Recipe Notes

Note 1: Homemade Taco Seasoning: For a fresh and flavorful blend, mix together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried oregano.

Note 2: Tortilla Choice: For the best texture and flavor, I highly recommend using high-quality flour tortillas like TortillaLand®. If using unbaked tortillas, remember to cook them briefly in a dry pan until soft and pliable before assembling your enchiladas. This prevents them from becoming gummy in the oven.

Note 3: Topping Suggestions: Optional toppings for serving include fresh cilantro, fresh lime wedges, sliced avocado or guacamole, vibrant pico de gallo, and cool sour cream or Mexican crema.

Note 4: Instant Pot Method: To make these enchiladas using an Instant Pot, sear the beef directly in the Instant Pot on the “Sauté” mode until browned on all sides. After removing the beef, add the remaining oil and sauté the onion. Stir in the taco seasonings and enchilada sauce, whisking very well to ensure nothing is stuck to the bottom of the pot (this helps prevent a “burn” notice). Return the beef to the pot, secure the lid, and pressure cook on manual mode for 45 minutes. Allow for a natural pressure release for 25 minutes before carefully opening the lid. Then proceed with shredding and assembly as per the slow cooker instructions.

Note 5: Enchilada Sauce Quantity: You might notice some leftover enchilada sauce in the slow cooker after shredding the beef. Do not reduce the initial amount of sauce; it is crucial for cooking the beef to its tender perfection. Refer back to the “Creative Ways to Use Leftover Enchilada Sauce” section in the main post for fantastic ideas on how to utilize any remaining sauce.

Storage & Reheating: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through, covering with foil initially if reheating from frozen.

Nutrition Facts (Per Serving)

Serving: 1serving | Calories: 888kcal | Carbohydrates: 62.5g | Protein: 67.1g | Fat: 40.1g | Cholesterol: 172mg | Sodium: 2566mg | Fiber: 13g | Sugar: 13g

Nutrition information is automatically calculated and should only be used as an approximation.

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