Slow Cooker Mexican Beef Enchiladas with a Zesty Marinade
These Slow Cooker Mexican Beef Enchiladas are easy, flavour packed and slow-cook to perfection. Perfect for a cozy dinner or crowd pleasing weekend meal. A great and easy Mexican meal.
Why You’ll Love this Recipe
Make Ahead – Make these enchiladas the day before and then you just need to throw them in the oven for 30 minutes to finish them.
Simple but Flavourful – A simple recipe; throw a bottle of Italian dressing in the slow cooker but also has spices that make it complex,
Recipe Quick Facts
Prep Time: 15 minutes
Cook Time: 8-10 hours ( slow cooker) plus 30 minutes (baking)
Servings- 8-10 enchilads
What You’ll Need
Fresh
- 3 lb chuck roast
- onion
- garlic cloves
- cheese
- tortillas
- fresh cilantro
- avocados
- sour cream
- limes
Pantry
- Italian dressing
- chili powder
- cumin
- can green chilies
- can chipotle (optional)
- beef stock
- seasoning salt
- worcestershire sauce
- hot sauce
- enchilada sauce or salsa
- mayo
Prep Time
15 minutes
Cook Time
8-10 hours
Serves
8
Ingredients
For the Beef
- 3 lb chuck roast
- 1 bottle Italian dressing
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 can green chilies
- 1 can chipotle ( otpional for heat)
- 1/2 cup beef stock
Soaking the shredded beef
- juice from the slow cooker
- juice of 1/2 lime
- 2 tsp seasoning salt
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce
- 1 tsp chili powder
- 1 tsp cumin
The Enchiladas
- 8-10 flour tortillas
- 2 cups shredded cheese (cheddar, Moterey Jack, or a blend)
- 1-2 cups enchilada sauce or salsa
- Fresh cilantro, chopped
Optional Sauces for Serving
- White Sauce: 1/2 cup mayo and juice of 1 lime
- Avocado Sauce: 1 avocado mashed, lime juice, salt and some mayo
Steps
1
Slow Cook the Beef:
Place the roast in your slow cooker. Add Italian dressing, chopped onion, garlic, chili powder, cumin, green chilies, chipotle peppers(if using), and beef stock. Cook on low for 8-10 hours, or until the beef shreds easily.
2
Shred and Soak:
Remove the beef and shred it with two forks. Add back at least 1/2; potentially all of the slow cooker juices. You want it quite loose and juicy. Add lime juice, seasoning salt, Worcestershire , hot sauce, chili powder, and cumin. Let is soak in the slow cooker for 15-20 minutes to absorb even more flavour.
3
Assemble and Bake the Enchiladas:
Preheat oven to 350 F. Spread 1 cup of enchilada sauce or salsa on the bottom of a 9×13 casserole dish
Spoon 1/2 cup of shredded beef into each tortilla, add cheese, roll, and place seam-side down in the dish. Pour remaining sauce over top and sprinkle with more cheese if desired.
Cover with foil and bake for 15 minutes, then uncover and bake another 5-10 minutes until bubbly and golden.
4
Garnish and Serve:
Drizzle with white sauce, and finish with fresh copped cilantro. Set out Avocado sauce, and sour cream for your guests to add.
Tips and Tricks
Make ahead: You can prep the beef the day before and store it in the fridge until ready to assemble.
Freezer Friendly: Assemble the enchiladas and freeze before baking. Bake from frozen at 375 for 35-40 minutes covered.
Spice level: Control heat by skipping the chipotle peppers and hot sauce, or double up if you love it spicy!
Grilled Veggies: Broil some peppers, zucchini and an onion for extra texture and nutrition.
FAQ
Can I use corn tortillas instead of flour? Yes but warm them first to prevent tearing, or dip them briefly in enchilada sauce before rolling
What’s a good side dish for enchiladas? Try a fresh corn salad, cilantro-lime rice or classic refried beans.
Can I make this without the Italian dressing? It won’t have the same tang but you can substitute with a mix of olive oil, vinegar, garlic and dried herbs.
Ingredients
For the Beef
- 3 lb chuck roast
- 1 bottle Italian dressing
- 1 onion chopped
- 3 garlic cloves minced
- 1 tsp chili powder
- 1 tsp cumin
- 1 can green chilies
- 1 can chipotle otpional for heat
- 1/2 cup beef stock
For soaking the shredded beef
- juice from the slow cooker
- juice of 1/2 lime
- 2 tsp seasoning salt
- 2 tsp Worcestershire sauce
- 2 tsp hot sauce
- 1 tsp chili powder
- 1 tsp cumin
For the Enchiladas
- 8-10 flour tortillas
- 2 cups shredded cheese cheddar, Moterey Jack, or a blend
- 1-2 cups enchilada sauce or salsa
- Fresh cilantro chopped
Optional Sauces for Serving
- White Sauce: 1/2 cup mayo and juice of 1 lime
- Avocado Sauce: 1 avocado mashed lime juice, salt and some mayo
Instructions
Slow Cook the Beef:
- Place the roast in your slow cooker. Add Italian dressing, chopped onion, garlic, chili powder, cumin, green chilies, chipotle peppers(if using), and beef stock. Cook on low for 8-10 hours, or until the beef shreds easily.
Shred and Soak:
- Remove the beef and shred it with two forks. Add back at least 1/2; potentially all of the slow cooker juices. You want it quite loose and juicy. Add lime juice, seasoning salt, Worcestershire , hot sauce, chili powder, and cumin. Let is soak in the slow cooker for 15-20 minutes to absorb even more flavour.
Assemble and Bake the Enchiladas:
- Preheat oven to 350 F. Spread 1 cup of enchilada sauce or salsa on the bottom of a 9×13 casserole dish
- Spoon 1/2 cup of shredded beef into each tortilla, add cheese, roll, and place seam-side down in the dish. Pour remaining sauce over top and sprinkle with more cheese if desired.
- Cover with foil and bake for 15 minutes, then uncover and bake another 5-10 minutes until bubbly and golden.
Garnish and Serve:
- Drizzle with white sauce, and finish with fresh copped cilantro. Set out Avocado sauce, and sour cream for your guests to add.
