Name: Shredded Beef Enchiladas (Slow Cooker or Instant Pot)
Yield: 4

Shredded Beef Enchiladas start with slow-cooked, tender beef. The beef is layered in soft tortillas with beans and cheese, then baked in a rich red sauce.

author’s note

Shredded Beef Enchiladas > Everything Else!

My kids love these Sweet Potato Black Bean Enchiladas so much that I make two pans, one for dinner and one for after-school snacks. Yes, they really love them that much!

When I made these Shredded Beef Enchiladas, they were disappointed it wasn’t the vegetarian version. But after one bite, they were hooked. Rave reviews all around!

To keep it straightforward, I use a slow cooker or pressure cooker for the beef. It’s mostly hands off. You can prep the beef and sauce one day, then assemble the enchiladas the next.

Ingredients

Olive Oil: Oil is used for browning beef and cooking onions.
Beef Chuck Roast: Look for a cut with good marbling to get the most tender meat.
Yellow Onion: Dice small and evenly so it will cook quickly.
Taco Seasoning: My from-scratch blend is the best!
Red Enchilada Sauce: Old El Paso® mild sauce is a reliable to use here.
Diced Green Chiles: skippable if you’d like a mild kick of heat.
Refried Beans: Use your favorite store-bought; make sure they aren’t watery!
Flour Tortillas: Soft tortillas work best. TortillaLand® unbaked tortillas are a reliable.
Cheddar and Monterey Jack Cheese: Freshly grate for better melt and flavor.

The beef being seared in the instant pot and the veggies being sautéed for shredded beef enchiladas.

How To Make Shredded Beef Enchiladas

Brown Beef: Blot dry, season, and brown in hot oil. Move to slow cooker.
Cook Onions & Sauce: Cook onions, add seasoning and sauce. Pour over beef.
Slow Cook: Cook on LOW 7–9 hrs or HIGH 5–7 hrs until tender. Pull apart and mix with some sauce.
Assemble: Spread beans on wraps, add beef and cheese, roll up, and place in pan.
Bake: Pour sauce on top, cover with foil, and bake. Uncover, add cheese, bake again.
Serve: Let cool a few minutes, then add extras and enjoy.

The sauce and green chiles are added and everything is pressure-cooked. Then, the meat is removed and shredded.

Using Leftover Enchilada Sauce

You may have some leftover sauce; here’s how You can use it:

Drizzled over rice and beans
In one of these recipes: Quinoa Enchilada Bake, Pozole, Chicken Enchilada Casserole, Quinoa Enchilada slow cooker
Use in your favorite chilaquiles recipe.

Quick Tip

Use leftover tortillas in a reliable straightforward Tortilla Pie!

Assemble the shredded beef enchiladas by adding all the ingredients to each tortilla, placing the tortillas in a casserole dish, and baking.

Toppings

Anything you usually enjoy on enchiladas will work great with these Shredded Beef Enchiladas.

Lime Juice: Squeeze some fresh lime on top for a fresh citrus flavor.
Cilantro: Chop it up or just tear off a few leaves to sprinkle over.
Sour Cream: Regular, fat-free, or light all work well.
Avocado: Add thin slices of ripe avocado for creaminess, or try guacamole!
Cherry Tomatoes: Dice a few or add a spoonful of salsa or pico de gallo for freshness.

Storage

Fridge: Store cooled shredded beef enchiladas in an airtight container for up to 3 days. Reheat at 350°F until hot. Use leftover beef in shredded beef tacos.

Freezer: Wrap cooled enchiladas tightly or portion into containers. Freeze up to 3 months. Thaw overnight or bake from frozen at 350°F, covered, for 45–60 minutes, uncovering for the last 10 to melt cheese.