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.
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.
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.
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.
Slow cooker shredded beef for enchiladasPrint Recipe
- 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
In cast iron or frying pan heat vegetable oil and sear roast on all sides
add roast and remaining ingredients to slow cooker
cook on low for 8 hours