Crockpot Enchilada Shredded Beef for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

To achieve an even more concentrated flavor, consider removing the shredded beef from the slow cooker and simmering the remaining sauce on the stovetop for a few minutes until it thickens into a glaze. You can then toss the beef back into this reduced sauce before serving, which adds a glossy finish and intensifies the savory notes of the taco seasoning and green chiles.

If you prefer a bit of heat, add a diced jalapeño or a dash of your favorite hot sauce into the slow cooker along with the green chiles. This allows the spicy compounds to infuse throughout the meat during the long cooking process.

Adjust the amount based on your personal heat tolerance, keeping in mind that the spice level will mellow slightly as it cooks down with the beef.

Variations

• Spicy Chipotle Beef: Add two tablespoons of chopped chipotle peppers in adobo sauce to the slow cooker before starting. This adds a smoky, deep heat that complements the red enchilada sauce perfectly for a bold flavor profile.
• Tex-Mex Beef and Beans: Stir in one can of drained and rinsed black beans during the final hour of cooking. The beans soak up the flavorful sauce and add a nice texture contrast, making the meal even more filling.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 3 months.

Reheat

Thaw in the refrigerator overnight and reheat in a saucepan over low heat until steaming, adding a little water if needed.

Store any leftover shredded beef in an airtight container to maintain its moisture. It is best to keep the meat submerged in some of the cooking liquid, as this prevents it from drying out in the refrigerator. Ensure the beef is cooled to room temperature, but do not leave it out for more than two hours before moving it to the cold environment of your refrigerator for safety.

This recipe is excellent for meal preparation. You can cook the beef entirely, shred it, and store it in the refrigerator for up to three days. In fact, many find the flavor improves after sitting for a day, as the spices have more time to meld.

When ready to eat, simply reheat the portion you need on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

Serving ideas

Serve the shredded beef alongside warm flour or corn tortillas for a build-your-own taco bar. Provide a variety of fresh toppings such as diced white onion, fresh cilantro, crumbled cotija cheese, and a squeeze of lime to cut through the richness of the beef.

This allows everyone to customize their tacos to their preference, making it a great option for casual gatherings or relaxed family dinners at home.

Alternatively, use the beef as a hearty topping for rice bowls or over a bed of crisp romaine lettuce for a taco salad.

You can also layer the shredded beef with beans and cheese in a baking dish, then broil until the cheese is bubbling and golden for a quick enchilada casserole. The versatility of this meat makes it a staple that can be reinvented in many different ways throughout the week.

Frequently asked questions

Recipe card

Crockpot Enchilada Shredded Beef for Easy Weeknight Dinners

Prep 5 minCook 8 hRest 10 minTotal 8 h 15 minServes 6

Ingredients

• 3 lb beef chuck roast
• 4 oz diced green chiles
• 1 packet taco seasoning
• 1 cup red enchilada sauce

Instructions

1. Place the beef chuck roast into the bottom of the slow cooker. Distribute the diced green chiles evenly over the top of the meat. Sprinkle the entire packet of taco seasoning over the chiles and beef to ensure even coverage.
2. Pour the red enchilada sauce over the seasoned beef. Cover the slow cooker with the lid. Set the heat to low and cook for 8 hours, or until the beef is fork-tender and reaches an internal temperature of at least 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes.
3. Once the beef has rested, use two forks to shred the meat into bite-sized pieces. Return the shredded beef to the juices in the slow cooker to toss before serving.

Contains: gluten

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

8 g

Fat

28 g

Fiber

1.5 g

Sugar

2 g

Sodium

680 mg

Automatic estimate from the ingredient list, not laboratory-verified.