These spicy queso shredded beef enchiladas are everything you could want in a comfort food dinner. Tender slow-cooked beef is simmered in creamy jalapeño queso and salsa verde, then rolled into soft flour tortillas, topped with enchilada sauce and plenty of cheese, and baked until hot, bubbly, and irresistible.
If your family loves hearty Mexican-inspired meals packed with flavor, this easy crock pot recipe is going to become a regular on your dinner menu. The slow cooker does most of the work, making these enchiladas
For more simple Mexican dishes, try my leftover pulled pork quesadillas, chunky avocado salsa, and beef enchilada casserole.
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Why You’ll Love This Recipe
- Easy slow cooker recipe
- Rich, cheesy, and packed with flavor
- Perfect make-ahead meal
- Great for feeding a crowd
- Freezer-friendly leftovers
- Tender shredded beef in every bite
Key Ingredients
See the recipe card at the bottom of the list for a full list of ingredients and their exact amounts
- Beef Eye of Round Roast: Slow-cooking tender and shreddable, creating a rich, hearty filling for the enchiladas.
- Jalapeno Queso: Adds tons of creamy, cheesy flavor while helping keep the beef moist as it cooks. It also brings a little extra heat.
- Salsa Verde: Brings a bright, tangy flavor that balances the richness of the beef and cheese, giving the filling a delicious Tex-Mex twist.
- Sharp Cheddar Cheese: Provides that gooey, melty layer inside and on top of the enchiladas. The sharp flavor stands up well to the bold beef filling.
- Red Enchilada Sauce: Coats the enchiladas with savory flavor and keeps them soft and moist while baking.
- Slap Ya Mama, Garlic Salt & Red Pepper Flakes: Create a flavorful, well-seasoned filling with just the right amount of spice.
Variations
- Spicy Queso Chicken Enchiladas: Use my crock pot spicy queso chicken as a filling.
- Brisket Enchiladas: Use leftover smoked or oven-baked brisket in place of round roast.
- Mild: Omit the jalapenos and use regular queso instead of jalapeno queso.
- Swap the Tortillas: Use corn tortillas instead of flour tortillas for a more traditional flavor and texture.
- Bolder Cheese Flavor: Swap cheddar for Cotija for an even bolder flavor.
- Homemade: Use my homemade flour tortilla recipe.
How to Make Spicy Queso Shredded Beef Enchiladas
Step 1: Add the onions and jalapenos to the slow cooker. Then, add the roast, seasonings, and sauces.
Step 2: Cook on low or high until fork tender. Shred the beef with two forks and return it to the crock pot. Stir meat into the juices then add to a large bowl.
Step 3: Spread a layer of enchilada sauce on the bottom of a prepared 9×13 baking dish. Then, add beef and cheese to the tortillas and roll tightly.
Step 4: Place the enchiladas seam-side down in the dish and top with more sauce and cheese.
Step 5: Cover and bake until heated through and bubbly.
Step 6: Uncover and continue baking until golden. Enjoy!
Expert Tips
- Allowing the enchiladas to sit after baking helps the filling set up and makes serving much easier.
- Make the filling a day ahead and refrigerate until ready to bake.
- Spray your baking dish just before filling it to prevent pooling.
- Shred the beef as soon as you can safely handle it. Hot meat shreds much more easily than cool meat.
Spicy Queso Shredded Beef Enchiladas FAQs
Yes, you can. Make the filling up to 24 hours in advance. Then, heat it up, fill the tortillas, and bake as directed. Making assembled enchiladas ahead of time isn’t recommended, as the tortillas can get soggy.
Both eye of round and chuck roast work well. They both get extremely tender and shreddable when slow-cooked.
Yes, you can. In fact, corn tortillas are the traditional variety. Fry the corn tortillas for a few seconds to make them pliable before filling and rolling.
You can refrigerate them for up to 4 days in an airtight container. You can also freeze them for up to 3 months.
Wrap a baking dish with unbaked enchiladas tightly in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months. Defrost before baking. Store leftovers for up to 3 months in an airtight, freezer-safe container.
Great Pairings for Your Beef Enchiladas
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Spicy Queso Shredded Beef Enchiladas
Ingredients
- 2 ½ pounds beef eye of round roast
- 1 large onion, diced
- 1 jalapeno, diced
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- ½ teaspoon red pepper flakes
- 15.25 ounce spicy jalapeno queso, (we used On The Border brand)
- 12 ounce salsa verde
- 16 ounce sharp cheddar cheese, shredded
- 10 flour tortillas, burrito size
- 19 ounce red enchilada sauce
Instructions
- Spray a 6 or 8 quart crock pot with non-stick cooking spray.
- Add diced onions and diced jalapenos to the bottom of the pot.
- Add the beef roast on top of the onions and sprinkle with all of the seasonings.
- Pour the queso over the beef and then pour the salsa verde over the top.
- Cover and cook on high for 6 hours or low for 10-12 hours.
- Shred the beef with two forks and return it to the crock pot. Stir meat into the juices then add to a large bowl.
- Preheat the oven to 375 degrees and spray a 9×13 baking dish with non-stick cooking spray. Set aside
- Pour a little enchilada sauce into the bottom of a 9×13 baking dish.
- Add shredded beef mixture on the tortilla, followed by shredded cheese. Roll up and place at the top of the baking dish. Repeat with the remaining meat mixture, cheese, and tortillas.
- Once all the enchiladas are made, pour the remaining sauce over the top of the enchiladas and sprinkle the remaining shredded cheese.
- Cover with aluminum foil and bake in the oven for 30 minutes then remove foil and continue to bake for an additional 15 minutes, or until the cheese is melty.
- Remove from the oven and let sit for 20 minutes before serving.
Notes
- Allowing the enchiladas to sit after baking helps the filling set up and makes serving much easier.
- Make the filling a day ahead and refrigerate until ready to bake.
- Spray your baking dish just before filling it to prevent pooling.
- Shred the beef as soon as you can safely handle it. Hot meat shreds much more easily than cool meat.
Nutrition
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