Slow-Cooked Beef Enchiladas Recipe

Name: Slow-Cooked Beef Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 boneless beef chuck roast (1-3/4 pounds); 1 envelope taco seasoning; 1 medium onion, chopped; 1 cup beef broth; 2 tablespoons all-purpose flour; 1 tablespoon cold water; 6 flour tortillas (8 inches); 1 can (4 ounces) chopped green chilies; 1-1/2 cups shredded Mexican cheese blend, divided; 1 can (10 ounces) enchilada sauce; Chopped lettuce and chopped tomatoes, optional

Servings: persons

1 boneless beef chuck roast (1-3/4 pounds)
1 envelope taco seasoning
1 medium onion, chopped
1 cup beef broth
2 tablespoons all-purpose flour
1 tablespoon cold water
6 flour tortillas (8 inches)
1 can (4 ounces) chopped green chilies
1-1/2 cups shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Chopped lettuce and chopped tomatoes, optional

1
Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with two forks; return to slow cooker.
2
In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture.
3
Preheat oven to 425u00b0. Spoon 1/2 cup meat mixture off center on each tortilla; top with chilies and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

748

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 boneless beef chuck roast (1-3/4 pounds), 1 envelope taco seasoning, 1 medium onion, chopped, 1 cup beef broth, and more.

Yes, Slow-Cooked Beef Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooked Beef Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions