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A pan of cheese covered enchiladas topped with pico de gallo.
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Shredded Beef Enchiladas

These shredded beef enchiladas are stuffed full of a tender and flavorful, slow cooked beef, and cheese, all topped with red enchilada sauce. Top them with your favorite garnishes, for a delicious dinner the whole family will love. 
Servings: 12
Calories: 316kcal


For Shredded Beef Enchilada Filling:

  • 2 lbs beef chuck roast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 14 oz diced tomatoes
  • 1 cup beef broth
  • 7 oz diced green chiles

For Enchiladas:

  • 12 tortillas
  • 20 oz red enchilada sauce
  • 2 cups shredded cheese

For Garnish:

  • sour cream (optional)
  • diced avocado
  • diced black olives
  • diced tomatoes
  • diced green onions
  • shredded lettuce
  • fresh cilantro


For Shredded Beef Enchilada Filling:

  • Combine the salt, pepper, chili powder, cumin, garlic powder, onion powder, paprika, and oregano in a small bowl.
  • Sprinkle the spice rub mixture all over the beef roast, rubbing it into the roast to coat it well.
  • Add the diced tomatoes, beef broth, and diced green chilies to the bottom of your slow cooker.
  • Place the seasoned beef roast over the top.
  • Cover the slow cooker with the lid, and cook on low for 7 to 8 hours, or until the beef is tender enough to shred.
  • Remove the roast from the slow cooker, to a plate or cutting board, and shred it with two forks.

For Enchiladas:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spread 1/4 cup of enchilada sauce on the bottom of a 9x13 baking pan.
  • Take one tortilla, and place it on your work surface. Scoop 3-4 TBS of the shredded beef into the middle of the tortillas.
  • Sprinkle about 1 TBS of cheese of grated cheese over the meat.
  • Roll the tortilla up and place the enchilada into the prepared pan, with the seam side down. Repeat with additional filling and tortillas.
  • Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it to cover them evenly.
  • Sprinkle the remaining cheese over the top of the rolled enchiladas.
  • Cover the pan with foil and baking for 20 minutes, or until the filling is heated through.
  • Remove the foil, and bake for another 5 minutes to fully melt the cheese.
  • Serve enchiladas hot with your favorite garnishes.


Calories: 316kcal | Carbohydrates: 22g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1149mg | Potassium: 409mg | Fiber: 3g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 10mg | Calcium: 173mg | Iron: 4mg