Spicy Queso Shredded Beef Enchiladas
Spicy queso shredded beef enchiladas feature tender beef, jalapeno queso, salsa verde in soft tortillas topped with enchilada sauce and tons of cheese.
Servings: 10 Enchiladas
Calories: 599kcal
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 9x13 baking dish with non-stick cooking spray. Set aside
- Pour a little enchilada sauce into the bottom of a 9x13 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
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.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 599kcal | Carbohydrates: 28g | Protein: 45g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 148mg | Sodium: 2236mg | Potassium: 661mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1452IU | Vitamin C: 5mg | Calcium: 546mg | Iron: 4mg