Crockpot Enchiladas with Beef

Crockpot Enchiladas with Beef – A cozy delicious Easy Beef Enchiladas recipe, with a secret ingredient that makes all the difference! This best enchilada recipe is something to experience!

How It All Started…

In 2010, I was teaching cooking classes to 20+ friends in my kitchen. My mom (and one of my friends) encouraged me to put my recipes online, to make it easier for the students to access them. I had no idea what a blog was at the time, yet within a few months it was clear blogging would be a huge part of my life.

Over the last 10 years, A Spicy Perspective has grown into our passion and our family business. We love sharing weekly recipes with you, along with a side of travel experiences, and some personal tidbits. We are so humbled that so many of you visit us week after week.

It has been an honor, and we hope to be here many more years to come!

The Best Beef Enchilada Recipe

So today we move forward into the next decade of A Spicy Perspective with a true crowd-pleaser, our Slow Cooker Beef Enchilada Recipe.

This easy recipe is just the kind of dinner I like to prepare this time of year… warm and comforting, with a pinch of spice and tangy sweetness. (And of course, melted cheese on top!)

Our Easy Beef Enchilada Recipe, as you see in the title is cooked throughout the day in a crockpot. You can start it in the morning before you head off to work, then walk into a house filled with the most sumptuous tantalizing aroma later that evening.

When you’re ready for dinner, you simply roll the slow-cooked beef in tortillas, sprinkle with cheese, and bake just long enough to melt the cheese.

There’s a top-secret ingredient in this Crockpot Enchilada Recipe that adds depth and a touch of sweetness. Musselman’s Apple Butter!

Think about it…

Red enchilada sauce is good. Red enchilada sauce, with a bit of cayenne pepper sauce, is even better. However, red enchilada sauce, with a bit of cayenne pepper sauce, and a touch of sweet spiced apple butter is a thing of beauty!

The apple butter mingles with the spicy flavors and creates the most intriguing flavor-bath for the beef to simmer in all day long. The beef cooks down so tenderly, it essentially falls apart when you shred it with a fork, making it a marvelously spicy-sweet enchilada filling.

How to Make Beef Enchiladas 

Ingredients

• Beef Chuck Roast
• Thinly Sliced Onion
• Garlic Cloves
• Red Enchilada Sauce 
• Musselman’s Apple Butter
• Cayenne Pepper Sauce (Like Frank’s RedHot)
• Salt
• Flour Tortillas
• Shredded Monterey Jack Cheese or “Mexican Blend” 

Step by Step

1. Grab your crockpot and put the roast in it. Then add all the other ingredients in on top of the beef roast. (Reserving the tortillas and cheese for later.) Cover the crock and cook on high for five to seven hours, or on low for ten to twelve hours. 
2. Once it’s tender, take out the roast and shred the meat on a cutting board. Put the shredded beef back in the sauce. Keep it on warm until you’re ready to continue. 
3. Preheat the oven and scoop the meat into the tortillas. Roll them up. place into a casserole dish, and continue until all the tortillas and meat are done. Pour the remaining sauce on top of the enchiladas and sprinkle the top with cheese. 
4. Bake for about ten to fifteen minutes until the cheese is melted and bubbly. 
5. Serve warm with your choice of toppings. 

Get The Full (Printable) Recipe Below For How To Make Slow Cooker Enchiladas with Beef. 

This Easy Beef Enchiladas Recipe would be the perfect main course to serve for the game nights and neighborhood potlucks this year!

Your friends may bring over chips, dips, and canned beverages, yet you will offer up a dish they won’t be able to take their minds off for weeks to come.

Frequently Asked Questions

How long do Crockpot Enchiladas last? 

Enchiladas can last in the fridge for three to five days, or in the freezer for six to eight months. If freezing, make sure to wrap them well in plastic.

Do you really use 1/2 cup hot sauce? 

Yes, that’s correct. We are using Frank’s RedHot, a Buffalo-style hot sauce. If you are worried about the spice level, you can always start with a smaller amount and then add more at the end if needed.

What is a good substitute for enchilada sauce?

You can use a mild bottled taco sauce instead. Or even and very thin Picante sauce.

More Apple Butter Goodness

• Slow Cooker Cinnamon Apples
• Apple Bonita Cocktails
• Glazed Pineapple Ham Pics
• Spiced Apple Swedish Meatballs
• Enchilada Suizas (Creamy Chicken Enchiladas)
• Chicken Enchiladas Salsa Verde
• Cheesy Enchilada Rice
• Black Bean Sweet Potato Skillet Enchiladas

Print Recipe

5 from 5 votes

Leave a Review »

Crockpot Enchiladas with Beef Recipe

Prep Time: 10 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 10 minutes minutes

The best easy Slow Cooker Beef Enchilada Recipe! This beef enchilada recipe is spicy and tangy, covered in cheese, and loaded with fresh toppings.

Servings: 16 enchiladas

Ingredients

US Customary - Metric

• 3.5 - 4 pound beef chuck roast
• 1 large onion sliced thin
• 5 cloves garlic peeled and minced
• 2 cans red enchilada sauce 10-ounce cans
• 1 cup Musselman's Apple Butter
• 1/2 cup cayenne pepper sauce like Franks
• 1 teaspoon salt
• 16 flour tortillas
• 3 cups shredded monterey jack cheese or "Mexican blend"

Instructions

• Place the beef roast in a large slow cooker and cover with sliced onions, garlic, enchilada sauce, Musselman's Apple Butter, cayenne sauce, and 1 teaspoon salt. Place the lid on top and turn the slow cooker on high. Cook for 5-7 hours, or 10-12 hours on low, until the roast shreds easily with a fork (fork-tender).
• Pull the beef roast out of the sauce and place on a cutting board. Shred with 2 forks and mix the shredded meat back into the sauce. Keep on warm until ready to continue.
• Preheat the oven to 400 degrees. Scoop the meat into tortillas and roll. Then place each enchilada in a large 10x15-inch baking dish. Once the tortillas and meat are used up, spoon the remaining sauce over the top of the beef enchilada recipe and cover with shredded cheese. Bake for 10-15 minutes until the cheese in melted and bubbly. Serve warm with your choice of fresh toppings.

Nutrition

Serving: 1g, Calories: 587kcal, Carbohydrates: 24g, Protein: 49g, Fat: 33g, Saturated Fat: 15g, Cholesterol: 166mg, Sodium: 871mg, Potassium: 799mg, Fiber: 1g, Sugar: 8g, Vitamin A: 195IU, Vitamin C: 0.9mg, Calcium: 232mg, Iron: 5.7mg

Course: Main Course

Cuisine: American, Mexican

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by Musselman’s Apple Butter. All opinions are my own.

Share This Recipe With Friends!