Slow Cooker Beef Enchilada Recipe
We’ve got a cozy delicious Slow Cooker Beef Enchilada Recipe for you today, with a secret ingredient that makes all the difference!
I can hardly believe it. Today is the 5 year anniversary of A Spicy Perspective!
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.
Now five years have passed and 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!
So today we move forward into the next 5 years 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 punch of spice and tangy sweetness. And of course, melted cheese on top!
Our Slow Cooker 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 Slow Cooker Beef 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.
This easy Slow Cooker Beef Enchilada Recipe would be the perfect main course to serve for the Super Bowl 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.
More Apple Butter Goodness
Asian Beef Ribs
Slow Cooker Beef Enchilada Recipe
- 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.
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.