I have tons of great time saving slow cooker recipes including slow cooker lasagna, slow cook pork chops, and slow cooker soup.
The best part about these enchiladas is how easy the beef and sauce are to prepare. Just place the beef in the slow cooker and pour the simple sauce on top. Let it slow cook all day long and your house will smell amazing.
How to make Beef Enchiladas:
Season the roast on all sides with salt and pepper and place in the bottom of your slow cooker. Whisk together beef broth, salsa, cumin, chili powder, onion powder, and garlic powder. Pour over roast. Cover and cook on LOW for 8 hours or until beef is tender and shreds easily. Remove to large plate and shred. Pour remaining broth from the slow cooker into a saucepan over medium heat. Slowly whisk in cornstarch slurry. Cook for a few minutes until sauce begins to thicken. Taste and add additional salt and pepper, or other seasonings, as needed. Assemble enchiladas: Pour ½ cup of sauce over the beef and toss. Fill each tortilla with a spoonful of shredded beef and a spoonful of shredded cheese. Roll up and place in the pan, seam-side down. Pour desired amount of sauce over the enchiladas. Top with remaining cheese. Bake for 30 minutes, until bubbly.
Traditional authentic Mexican enchiladas are made with corn tortillas. My family loves these with flour tortillas, but both work great! I love to spoon homemade Pico de gallo on top and a scoop of sour cream.
Instant Pot Beef Enchiladas:
Prepare the beef and sauce according to recipe instructions. Add them to the Instant Pot and cook on Manual/High Pressure for 75 minutes, with a 10 minute natural release. Proceed with recipe instructions for assembling and baking enchiladas.
Serve Enchiladas with:
Authentic Mexican rice Refried beans Chips with homemade Salsa and Guacamole Horchata
FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes! RATE and COMMENT below! I would love to hear your experience. I originally shared this recipe March 2016. Updated August 2020 with process photos and improved instructions. Recipe originally adapted from Mel’s Kitchen Cafe.
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