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There are certain meals that naturally lend themselves to gathering people around the table, and enchiladas are one of those dishes. They’re warm, comforting, and built to be shared. One of the things I love most about this recipe is that it intentionally makes two full 9×13 pans.
That means you can serve one pan for your family and still have another ready to share. Sometimes that second pan goes into the freezer for a busy night, and sometimes it goes across the street to a neighbor or over to a friend who could use a homemade meal. Food has always been one of the simplest ways to care for people, and this recipe fits that spirit perfectly.
The filling starts with a slow-cooked chuck roast, seasoned and cooked overnight in the crockpot until it becomes incredibly tender and easy to shred. That shredded beef gets mixed with onion and green chiles, rolled into tortillas with cheese, and baked under a creamy enchilada sauce that brings everything together. I love cooking my roast for 10 hours overnight and assembling my dinner in the morning – then dinner time feels like a “night off!”
Shredded Beef Enchiladas may feel like something out of your comfort zone, but I promise once you try these, you’ll be a believer! If you’d rather stick with something more familiar like chicken, try my Creamy Chicken Enchiladas, or my Salsa Verde Chicken Enchiladas for something with a little more kick!
If you enjoy hearty family-style meals like these enchiladas, you may also enjoy browsing my collection of Mexican-Inspired Recipes in my Easy Dinner Recipes catalog, or exploring other comforting meals in our Slow Cooker Recipes section.
Why You’ll Love This Recipe
- Makes two full pans, perfect for sharing or freezing
- Uses slow-cooked shredded beef for incredible flavor
- Creamy enchilada sauce that bakes beautifully with cheese
- Flexible filling that can include corn, olives, or rice
- Great for gatherings, potlucks, or meal prep nights
If you enjoy Tex-Mex comfort meals like this, you may also enjoy our Spanish Rice, Steamed White Rice, Mexican Restaurant Rice, or Easy Seasoned Rice as side dishes.
Ingredients
For the Roast:
- Chuck roast
- Salt and pepper
- Beef broth
- Water
- Fajita seasoning packet
- Au jus seasoning packet
- Yellow onion
- Diced green chiles
For the sauce:
- Enchilada sauce mix packets
- Water
- Tomato sauce
- Heavy whipping cream or half-and-half
For assembling:
- Tortillas
- Shredded cheese
- Cooking spray
Optional filling additions
- Corn
- Black olives
- Spanish rice
If you enjoy cooking with homemade seasoning blends, you might also enjoy making your own Taco Seasoning or Ranch Seasoning Mix from scratch.
Equipment
Slow Cooker – A reliable slow cooker makes it easy to cook the chuck roast overnight until it becomes fall-apart tender. I use a Crock‑Pot style slow cooker for recipes like this.
Large Saucepan – You’ll need a medium-to-large saucepan to prepare the enchilada sauce on the stovetop before assembling the pans.
9×13 Baking Pans -Two standard 9×13 baking dishes are perfect for this recipe. Disposable pans work well if you plan to share a meal with someone or freeze a second pan.
Mixing Bowls – Helpful for holding shredded beef and assembling the filling.
Aluminum Foil – Used to cover the pans during baking so the enchiladas stay moist while the cheese melts.
How to Make
This recipe begins with the chuck roast, which cooks slowly overnight in the crockpot. The roast is seasoned first and then surrounded with broth, water, seasoning packets, and chopped onion.
Over several hours of gentle cooking, the beef becomes incredibly tender and infused with flavor.
By morning, the roast is soft enough to shred easily with a fork. I like to save time and shred mine with my stand mixer and paddle attachment. During this shred, the cooked onion is lifted from the cooking liquid and mixed directly into the shredded beef along with the diced green chiles. This creates a savory filling that already has plenty of flavor before the enchiladas are even assembled.
The enchilada sauce comes together quickly on the stovetop. The sauce mix packets are simmered with water and tomato sauce until slightly thickened, and then finished with cream or half-and-half. The dairy softens the spice of the sauce and gives it a smooth, creamy texture that bakes beautifully with the cheese.
Assembly is simple and flexible. Tortillas are laid out, filled with shredded beef, sprinkled with cheese, and lightly coated with a spoonful of sauce before being rolled. Some families enjoy adding extra ingredients to the filling as well — things like corn, black olives, or a scoop of Spanish Rice inside the tortilla.
Once rolled, the enchiladas are arranged seam-side down in a prepared baking dish. A layer of sauce goes over the top, followed by plenty of cheese.
As the pans bake in the oven, the sauce settles into the tortillas and the cheese melts into a bubbly, creamy topping.
This recipe is so good, I promise people will remember it!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintCreamy Beef Enchiladas
These creamy beef enchiladas are rich, hearty, and perfect for feeding a crowd. Tender slow-cooked chuck roast is shredded and mixed with onion and green chiles, then rolled into tortillas with cheese and topped with a creamy enchilada sauce. This recipe makes two full 9×13 pans, making it perfect for family dinners, sharing with friends, or freezing one pan for later.
- Prep Time: 20 minutes
- Roast Cooking Time: 8-10 hours
- Cook Time: 20 minutes
- Total Time: 8 hours 40 minutes – 10 hours 40 minutes
- Yield: 2 (9×13) pans
- Category: Dinner
- Method: Baked
- Cuisine: Mexican, Mexican-Inspired, Tex-Mex
Ingredients
Roast
- 3 lb chuck roast
- Salt and pepper, to taste
- 2 (14.5 oz) cans beef broth (29 oz total)
- 1 (14.5 oz) can water
- 1 packet fajita seasoning
- 1 packet au jus seasoning
- 1 medium yellow onion, chopped
Filling
- Cooked shredded chuck roast
- Cooked onion from roast
- 1 small can diced green chiles
Sauce
- 2 packets McCormick enchilada sauce mix
- 3 cups water
- 1 (15 oz) can tomato sauce
- 1 cup heavy whipping cream or half-and-half
Assembly
- Tortillas
- Shredded cheese
- Cooking spray
Optional filling additions
- Corn
- Black olives
- Spanish rice
- Cilantro
Instructions
Cook the Chuck Roast
- Place the chuck roast in a slow cooker and season both sides with salt and pepper.
- Add the beef broth, water, fajita seasoning packet, au jus packet, and chopped onion.
- Cook on LOW overnight until the roast is very tender.
- In the morning, shred the roast. Spoon the cooked onion from the cooking liquid and add it to the shredded beef along with the diced green chiles. Mix well and set aside.
Prepare the Creamy Enchilada Sauce
- In a large pot on the stove, combine the enchilada sauce mix packets, water, and tomato sauce.
- Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally until the sauce thickens slightly.
- Stir in the heavy cream or half-and-half until smooth and creamy.
Assemble the Enchiladas
- Lightly coat two 9×13 baking pans with cooking spray.
- Spread about ½ cup of sauce in the bottom of each pan.
- Lay a tortilla flat and place shredded beef in the center. Sprinkle with cheese and add about 1 tablespoon of sauce and whatever other fillings you’re using inside the tortilla.
- Roll tightly and place seam-side down in the prepared pan.
- Repeat until the pans are full.
- Pour about 1½ cups of sauce over the enchiladas in each pan and sprinkle shredded cheese evenly over the top.
- Cover the pans with foil.
Bake
- Preheat oven to 350°F.
- Bake covered for 20 minutes, until heated through and the cheese is melted.
Notes
Optional Filling Ideas
- You can customize the filling by adding ingredients such as corn, black olives, or Spanish rice inside the tortillas before rolling.
Make One Pan Instead
If you prefer to make only one pan, you can scale the recipe down:
- Use 1½–2 lb chuck roast
- Prepare 1 packet enchilada sauce mix
- Use 1½ cups water
- Use 1 (15 oz) can tomato sauce
- Use ½ cup heavy cream or half-and-half
This will make enough for one 9×13 pan of enchiladas.
Freezer Instructions
- If preparing for the freezer, assemble the enchiladas in disposable pans. Cover with foil and place the lid on the disposable pan.
Reheating Instructions
- From frozen: bake covered at 350°F for 40 minutes then uncovered for 10 minutes
- From thawed: bake uncovered at 350°F for 20 minutes
Recipes That Pair Well With This
Enchiladas are a wonderful main dish that pair well with a variety of sides. If you’re planning a full dinner, these recipes complement them beautifully:
You can also browse more ideas in the Side Dish Recipes section or explore additional meals in Dinner Recipes like:
More Recipes to Try
If you enjoy cozy family dinners like this, you may also enjoy:
- Chicken and Dumplings
- Crockpot Chili
- Garlic Butter Pasta
- Fresh Homemade Pasta
- Dutch Oven Cheddar Bread
For more inspiration, browse our full collection of All Recipes.
Tips for Little Helpers
Kids can easily help with this recipe.
They can sprinkle cheese into the tortillas, help roll the enchiladas, or assist with arranging them in the baking dish. Older kids may also enjoy helping mix the sauce or shred the cooked beef once it has cooled slightly.
Cooking together in the kitchen often makes the meal feel even more special when everyone sits down to eat.
Tips for Success
- Shred the beef while it’s still warm so it pulls apart easily.
- Don’t overfill the tortillas or they will be harder to roll.
- Place enchiladas seam-side down so they stay closed while baking.
- Use enough sauce to coat the bottom of the pan to prevent sticking.
FAQs
Can I make these ahead of time?
Yes. The enchiladas can be assembled earlier in the day and refrigerated until ready to bake.
Can I add rice inside the enchiladas?
Absolutely. Some people enjoy adding a scoop of Spanish rice to the filling for extra texture.
Can I use half-and-half instead of cream?
Yes. Both options work well and produce a creamy sauce.
Do these freeze well?
Yes, this recipe was designed to make two pans so one can easily be frozen.
Can I use bouillon instead of beef broth?
Yes. You can use canned beef broth, or make your own by mixing Knorr beef bouillon powder with water according to the package directions. This is a convenient option many home cooks keep on hand, and it works perfectly in this recipe while still providing rich beef flavor.
Storage
Leftover enchiladas should be stored in an airtight container in the refrigerator. They will keep well for several days and reheat nicely in the oven or microwave.
Freezing Instructions
If preparing for the freezer, assemble the enchiladas in disposable pans and cover tightly with foil.
Bake from frozen covered at 350°F for about 40 minutes, then uncovered for 10, or bake from thawed uncovered at 350°F for about 20 minutes or until heated through.
Variations
- Add corn, tomatoes, or black olives to the filling.
- Include Spanish Rice inside the tortillas.
- Use half-and-half for a slightly lighter sauce.
- Add extra cheese for a richer baked topping.
Final Thoughts
Creamy beef enchiladas are the kind of meal that feels comforting the moment it comes out of the oven. The slow-cooked beef, creamy sauce, and melted cheese come together into something simple but incredibly satisfying.
And because this recipe makes two full pans, it’s easy to turn dinner into an opportunity to share a meal with someone else — which is often the best part of cooking.
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