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Creamy Beef Enchiladas

Creamy beef enchiladas with shredded beef filling served with homemade Spanish rice
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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.

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

Instructions

Cook the Chuck Roast

  1. Place the chuck roast in a slow cooker and season both sides with salt and pepper.
  2. Add the beef broth, water, fajita seasoning packet, au jus packet, and chopped onion.
  3. Cook on LOW overnight until the roast is very tender.
  4. 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

  1. In a large pot on the stove, combine the enchilada sauce mix packets, water, and tomato sauce.
  2. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring occasionally until the sauce thickens slightly.
  3. Stir in the heavy cream or half-and-half until smooth and creamy.

Assemble the Enchiladas

  1. Lightly coat two 9×13 baking pans with cooking spray.
  2. Spread about ½ cup of sauce in the bottom of each pan.
  3. 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.
  4. Roll tightly and place seam-side down in the prepared pan.
  5. Repeat until the pans are full.
  6. Pour about 1½ cups of sauce over the enchiladas in each pan and sprinkle shredded cheese evenly over the top.
  7. Cover the pans with foil.

Bake

  1. Preheat oven to 350°F.
  2. 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

Find it online: https://ourgratefulkitchen.com/creamy-beef-enchiladas/