Enchiladas

Slow cooker beef for shredded beef enchiladas

shredded beef enchiladas beef

This shredded beef enchiladas filling makes my mouth water. This whole series is a deep dive into enchiladas and one of the key elements of any enchilada is the filling. Beef isn’t essential to making a great enchilada, but I chose it. Beef connects most for me as the ‘go to’ filling for enchiladas. Click here to go directly to the recipe

 

This recipe could really be used for any Mexican dish. I tested this on enchiladas and it really added the flavor that I wanted to my dish.

Crockpot shredded beef enchiladas

Today, we are focusing on the shredded beef for enchiladas. The crockpot is a great tool for making super moist, tender, meat for shredded beef enchiladas. Slow cooker meat can turn out dry, but if you do it right, you can get some very tender meat. Choosing the right cut of meat and cooking low and slow are essential for great shredded beef enchiladas from the crockpot.

shredded beef recipe ingredients

How much meat?

I adapted this recipe from The Magical Slow Cooker recipe and they called for 4lbs of beef chuck roast for 8 servings. I made the full 4 lbs on my first go around and it tasted awesome. There was, however, quite a bit of meat. My feeling was that it made much more than 8 servings (16 enchiladas) for a baking sheet of shredded beef enchiladas.

shredded beef recipe searing

On my second go around, I used a roast that was 2.3 lbs. For the 12 enchiladas I made, I feel that was plenty of meat. Assuming 2 enchiladas was a serving and a serving size of meat is 3 oz, this adds up fairly well.

shredded beef in crockpot

Every time I executed and fine tuned this recipe, I was delighted. Not only is it easy to simply prep the meat and let it cook all day, but it makes for some great shredded beef enchiladas.

crockpot shredded beef pinterest image

Slow cooker shredded beef for enchiladas

Print Recipe
Serves: 12 Cooking Time: 9 hours

Ingredients

  • 2.3 lbs beef chuck roast
  • 2 tbsp vegetable oil
  • 10 oz petite diced tomatos
  • 1 small onion
  • 1 jalepeno
  • 1 cup beef stock
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin

Instructions

1

In cast iron or frying pan heat vegetable oil and sear roast on all sides

2

add roast and remaining ingredients to slow cooker

3

cook on low for 8 hours

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3 Comments

  • Reply
    Rachel (LittleChefBigAppetite)
    July 5, 2017 at 9:21 pm

    Man, oh man, does this look !!! I love that you can make it in the slow cooker. I’ll bet the house smells amazing while it’s cooking!

  • Reply
    Homemade corn tortillas from scratch - Ramshackle Pantry
    July 9, 2017 at 5:03 am

    […] of Mexican and South American foods that goes back thousands of years. In our last post, we made crockpot shredded beef. Today, we are going to make our own homemade corn tortillas for our enchiladas. Click here to go […]

  • Reply
    Ben
    July 9, 2017 at 7:33 am

    House smells sometimes make a great recipe, right?

  • Leave a Reply