THE EASIEST MOUTHWATERING CROCK POT BEEF ENCHILADA RECIPE
One of my favorite meals to make is Beef Enchiladas. My cooking ability definitely seems to increase by a couple notches every time I whip this up. But honestly, this meal is so easy to make, it doesn’t require much skill at all. Better yet, I like to credit the crock pot and spices for each juicy, flavorful bite.
These enchiladas are perfect to share with dinner guests. The recipe creates a large amount of food and has always been a huge hit. I love to have chips and salsa with my enchiladas, but I’m mostly crazy about my homemade guacamole. Fresh guacamole is the greatest side! Top the enchiladas off with plenty of salsa, cilantro, guacamole and enjoy!
- 2-3lb chuck roast
- 1 large onion, peeled then roughly chopped
- 6 cloves garlic, peeled then smashed
- 15oz can beef broth
- 1 T chili powder
- 1 T tony Chachere
- 2 t cumin
- lots of garlic salt and pepper
- 4oz can chopped green chiles
- 10-12 flour or corn tortillas
- 8oz shredded Monterey Jack cheese, divided
- 2-10oz cans gluten-free enchilada sauce
- Toppings: salsa, guacamole, avocado, sour cream, cilantro
- Guacamole Recipe: Search "Greatest Guacamole Ever" on Toto's.
- Trim excess fat from roast then cut roast into 6-8 big hunks. Add onion, garlic, and beef broth to the bottom of a crock pot then place beef into mixture. Add chili powder, cumin, Tony Chachere's, lots of garlic salt, and pepper, then place the lid on top and cook on low for 6-7 hours, or until beef shreds easily.
- Scoop beef with onions and little liquid from crock pot and shred. Stir in green chiles. Discard remaining cooking liquid.
- Preheat oven to 350 degrees then spray a 9x13" pan or two smaller pans with nonstick spray. Pour a couple Tablespoons of enchilada sauce in the bottom of the pans. Divide shredded cheese in half, reserving half for topping the enchiladas.
- Spread about 1/4 cup shredded beef across the center of each tortilla then top with shredded cheese and roll. Place seam side down in the prepared pan then repeat with remaining ingredients. Pour remaining enchilada sauce on top, then top with remaining cheese.
- Spray a large piece of foil with nonstick cooking spray then place sprayed side down on the pan. Bake for 20 minutes then remove foil and bake for 5-10 minutes or until cheese is melted and sauce is bubbly. Let it settle for about 5 minutes. Plate then serve with toppings. Enjoy!
- I love to freeze these! To freeze: Wrap the unbaked enchiladas with plastic wrap then foil, and then freeze. Thaw for 24 hours in the fridge then remove the plastic wrap, reapply foil that's been sprayed with nonstick spray, and then bake as directed above.