There’s something irresistibly comforting about a plate of Slow Cooker Shredded Beef White Enchiladas. I still remember the first time I made them—it was a chilly evening, and I wanted to create a warm, satisfying meal that would bring my family together. As the sun set and the aroma of melting cheese and savory beef wafted through the house, everyone gathered in the kitchen, drawn in by the delicious smell. There’s a special kind of magic when you combine tender, seasoned beef with creamy sauces and soft tortillas, and watching my loved ones enjoy the first bite brought me immense joy. Making Slow Cooker Shredded Beef White Enchiladas is not just about the food; it’s about creating memories, sharing laughter, and enjoying each other’s company around the dinner table. This dish has become a family favorite, and I find myself making it often, especially during the fall season, when we crave hearty meals.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
650 kcal

Protein:
35 g

Diet:
Gluten-Free, Low FODMAP

Fat:
35 g

Tools Used:
Grater, Saucepan, Slow Cooker, Oven, Baking Sheet, Skillet, Wooden Spoon, Cutting Board, Chef’s Knife, Mixing Bowl

The Best Thing About This Slow Cooker Shredded Beef White Enchiladas

Perfect for Gatherings

Every time I serve Slow Cooker Shredded Beef White Enchiladas, it feels like a celebration. Whether it’s a casual family dinner or a gathering with friends, this dish brings everyone together. The combination of flavors and textures creates a satisfying meal that keeps everyone coming back for more.

Easy Preparation

One of the best things about this recipe is how simple it is to prepare. Just sear the beef, toss it in the slow cooker, and let it do its magic while you go about your day. The low and slow cooking process ensures that the beef becomes incredibly tender, making it a hassle-free option for busy weeknights.

Versatile and Customizable

Slow Cooker Shredded Beef White Enchiladas can easily be tailored to suit your taste preferences. Add more spices for heat, or throw in your favorite veggies for added nutrition. The possibilities are endless, allowing you to make this dish your own every time.

Comfort in Every Bite

On a chilly evening, there’s nothing better than digging into a plate of cheesy, warm enchiladas. They embody the essence of comfort food—rich, hearty, and incredibly satisfying. The creamy sauce and melty cheese perfectly complement the shredded beef, making each bite a comforting experience.

Great for Meal Prep

These enchiladas are perfect for meal prepping! Make a big batch and store them in the fridge or freezer for future dinners. You’ll love having a delicious homemade meal ready to go on those busy days when cooking feels like a chore.

Family Tradition

This recipe has become a beloved tradition in my home. Each time I make Slow Cooker Shredded Beef White Enchiladas, it reminds me of the laughter and stories shared over the dinner table. It’s not just a meal; it’s a way to connect with my loved ones and create lasting memories together.

Ingredients Required for Slow Cooker Shredded Beef White Enchiladas

The ingredients for Slow Cooker Shredded Beef White Enchiladas are a harmonious blend that brings this dish to life. Each component plays a crucial role, ensuring that every bite is packed with flavor. The key players include the hearty shredded beef, which is seasoned and cooked to perfection, and the creamy sauce that envelops the enchiladas, creating a delightful contrast with the tortillas.

3 pounds of beef chuck roast: A flavorful cut that becomes tender and juicy when slow-cooked.
1 teaspoon salt: Enhances the overall flavor of the dish.
1 teaspoon pepper: Adds a hint of heat to the beef.
1 tablespoon grapeseed, vegetable, or canola oil: Used for searing the beef for added flavor.
2 teaspoons ground cumin: Gives the beef a warm, earthy flavor.
1 teaspoon smoked paprika: Adds a touch of smokiness to the dish.
1/2 teaspoon chili powder: For a bit of spice without overwhelming the other flavors.
1/2 teaspoon garlic powder: A classic flavor that enhances the beef.
10 to 12 (4-inch) corn tortillas: The perfect vehicle for the shredded beef and sauce.
2 tablespoons butter: Used to create the delicious sauce.
1/2 sweet onion, diced: Adds sweetness and depth to the sauce.
2 (4-ounce) cans diced green chiles: Brings a mild heat and flavor to the sauce.
2 tablespoons flour: Helps to thicken the sauce.
2 cups low-sodium chicken stock: Forms the base of the creamy sauce.
1/2 cup half and half: Adds creaminess to the sauce.
1 cup sour cream: Provides richness and a tangy flavor.
12 ounces freshly grated Monterey Jack cheese: Melts beautifully and adds a creamy texture.
Fresh cilantro for topping: Adds brightness and freshness.
Sliced green onions for topping: Provides crunch and flavor.
Sliced avocado for topping: Adds creaminess and richness.
Lime wedges for spritzing: A burst of citrus to elevate the flavors.

The Process for Making Slow Cooker Shredded Beef White Enchiladas

Making Slow Cooker Shredded Beef White Enchiladas is an enjoyable and rewarding process. You’ll love how easy it is to create this comforting dish that’s perfect for any occasion. Just follow these steps to bring the flavors to life!

Start by searing the beef chuck roast. If your slow cooker doesn’t have a searing function, heat a large pot over medium to high heat. Add the oil and let it warm up. Season the chuck roast with salt and pepper, then place it in the pot. Sear the beef on all sides until it’s deeply golden brown. This step locks in the juices and enhances the flavor.
Once the beef is seared, transfer it to the slow cooker. If you used a pot, make sure to scrape up any flavorful brown bits that may have stuck to the bottom. This will add even more flavor to your dish. Cook the beef on low for about 8 to 10 hours until it shreds easily with forks or kitchen tongs.
While the beef is cooking, prepare the seasoning. In a small bowl, mix together the ground cumin, smoked paprika, chili powder, and garlic powder. Once the beef is cooked, sprinkle this mixture over the shredded beef in the slow cooker and toss everything together until well combined.
Preheat your oven to 350 degrees F. This will be the perfect temperature for baking the enchiladas later. Also, spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
Now, let’s make the creamy sauce! In a skillet over medium heat, melt the butter. Once melted, add the diced onion and diced green chiles along with a pinch of salt. Stir well and cook until the onions soften, about 5 minutes. This will create a flavorful base for the sauce.
Next, stir in the flour and continue cooking for another 5 minutes. You’ll know it’s ready when it smells nutty and fragrant. Slowly pour in the chicken stock while stirring constantly. This will prevent lumps from forming and help thicken the mixture.
Bring the sauce to a simmer and let it thicken and bubble for about 5 minutes. Then, reduce the heat to low and stir in the sour cream and half and half. Mix until well combined and warmed through for about 5 minutes.
Now, add in about 1/2 to 3/4 cup of the Monterey Jack cheese to the sauce and stir until it melts completely. This will create a rich and creamy sauce that will envelop the enchiladas.
With everything ready, it’s time to assemble! Warm your corn tortillas so they don’t break. You can either heat them in the oven for a couple of minutes or microwave them briefly. Spoon a bit of the creamy sauce into the bottom of the baking dish to coat it.
Take about 2 tablespoons of the shredded beef and roll it up tightly in the warm tortillas. Place them side by side in the baking dish, fitting about six small tortillas in two separate rows. This creates a beautiful presentation!
Pour the remaining sauce over the top of the enchiladas, ensuring every bit is covered. This will keep them moist and flavorful during baking. Top with the remaining Monterey Jack cheese.
Bake the enchiladas in the preheated oven for 30 to 35 minutes, or until the cheese is golden and bubbly. This step adds that delicious baked flavor that everyone loves.
Once baked, remove the dish from the oven and sprinkle with fresh cilantro and green onions before serving. Serve with sliced avocado, lime wedges, and tortilla chips on the side. Enjoy!

Things Worth Knowing

Cook on Low: Slow cooking allows the flavors to meld beautifully. Low and slow is essential for tender beef.
Keep Tortillas Warm: Warm tortillas prevent tears, making assembly easier and keeping everything intact.
Customize the Toppings: Feel free to add other toppings such as jalapeños or your favorite salsa for a personalized touch.
Make-Ahead Option: The beef can be cooked ahead of time and stored in the fridge for up to three days before assembling the enchiladas.

Ways to Customize

Customizing Slow Cooker Shredded Beef White Enchiladas is easy and fun, allowing you to experiment with flavors. Here are some great ideas:

Add More Veggies: Incorporate bell peppers or zucchini into the sauce for added nutrition and flavor.
Spicy Kick: Add jalapeños or a dash of hot sauce to the beef mixture for a spicier enchilada.
Different Cheeses: Swap out Monterey Jack for cheddar or a Mexican cheese blend for a unique twist.
Gluten-Free Option: Use corn tortillas designed for gluten-free diets to make this dish accessible for everyone.
Try a Different Protein: Substitute the beef with shredded chicken or a plant-based protein for a lighter version.
Garnish with Avocado: Top with fresh avocado slices for a creamy texture that complements the dish.
Serve with a Side Salad: Pair with a fresh salad to balance out the richness of the enchiladas.

Perfect Matches for Slow Cooker Shredded Beef White Enchiladas

Pairing Slow Cooker Shredded Beef White Enchiladas with the right sides can elevate your meal experience. Here are some suggestions:

Mexican Rice: A side of fluffy Mexican rice complements the flavors of the enchiladas beautifully.
Refried Beans: Serve with creamy refried beans for a hearty and satisfying meal.
Fresh Salad: A crisp garden salad with avocado and lime dressing adds freshness to the table.
Guacamole and Chips: Start your meal with guacamole and tortilla chips for a delightful appetizer.
Ideal for Gatherings: This dish is perfect for potlucks, family gatherings, or game day. Everyone will love these enchiladas!
Seasonal Serving: Enjoy these enchiladas during fall and winter for a cozy, warming meal.
Storage Tips: Leftovers can be stored in an airtight container for up to three days in the fridge.

FAQ

Absolutely! You can prepare the filling and sauce ahead of time, and store them in the refrigerator. When you’re ready to eat, just assemble the enchiladas and bake them. This makes it super easy for busy weeknights or gatherings.

The best choice for Slow Cooker Shredded Beef White Enchiladas is a beef chuck roast. It’s known for its rich flavor and tenderness when cooked low and slow. You can also use brisket or flank steak, but keep in mind that cooking times may vary.

Yes, you can easily make Slow Cooker Shredded Beef White Enchiladas vegetarian! Substitute the beef with a plant-based protein like jackfruit or mushrooms. You can also add more beans and cheese for a hearty filling that everyone will enjoy.

Store any leftover enchiladas in an airtight container in the refrigerator for up to three days. To reheat, you can place them in the microwave or oven until heated through. They also freeze well, so you can save some for later!

Conclusion

Slow Cooker Shredded Beef White Enchiladas are a delicious blend of flavors and comfort that everyone will love. They are perfect for any occasion and bring a sense of warmth to your dining table. I encourage you to try this recipe and experience the joy of sharing it with your loved ones. With easy preparation and endless customization options, these enchiladas are sure to become a family favorite in no time!