Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Red Enchilada Beef Barbacoa Tips, FAQ & printable recipe

Name: Slow Cooker Red Enchilada Beef Barbacoa
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican-American
Ingredients: 2 1/2 lb beef chuck cubes; 1 can (28 oz) red enchilada sauce; 2 cans (15 oz each) pinto beans, drained; 1 cup sour cream; 2 cups shredded Monterey Jack cheese

By Clara Weller · Oct 29, 2026

Slow cooker red enchilada beef barbacoa with melted cheese and pinto beans in a crockpot

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 8

Tips for success

For the most tender beef, always cook on LOW. The longer, slower cooking time allows the collagen to break down completely, resulting in shreds that practically melt in your mouth.

If you're short on time, HIGH works, but the texture won't be quite as luxurious. Also, resist the urge to peek — every time you lift the lid, you lose heat and add minutes to the cooking time.

To make the dish even more flavorful, you can sear the beef cubes in a hot skillet before adding them to the slow cooker. This adds a deep, caramelized crust that enhances the overall taste.

However, the recipe works beautifully without this step, so it's entirely optional. If you do sear, do it in batches to avoid overcrowding the pan.

Variations

Spicy Chipotle: Add 2 chopped chipotle peppers in adobo sauce to the slow cooker along with the enchilada sauce for a smoky, spicy kick. Reduce the sour cream to 3/4 cup to balance the heat.
Green Enchilada: Swap the red enchilada sauce for green enchilada sauce and use pepper Jack cheese instead of Monterey Jack. The flavor becomes brighter and tangier, perfect for those who prefer a milder heat.
Bean Boost: Add a can of drained black beans along with the pinto beans for extra texture and protein. You can also stir in a cup of frozen corn during the last 30 minutes of cooking for a pop of sweetness.
Creamy Ranch: Stir in a packet of ranch dressing mix with the enchilada sauce for a tangy, herby twist. This pairs especially well with the Monterey Jack cheese and makes the sauce extra creamy.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of broth or water if needed.
Freezer: Freeze the cooled barbacoa in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot. Or microwave in 30-second bursts, stirring between, until heated through.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making the leftovers even more delicious. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if needed to loosen the sauce.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. Alternatively, cook the full batch, shred the beef, and store in the fridge for up to 4 days or freeze for up to 3 months.

Serving ideas

Serve this barbacoa warm with flour tortillas, tortilla chips, or over rice. It's also delicious in tacos, burritos, or as a topping for nachos.

Add a squeeze of fresh lime juice, chopped cilantro, or sliced avocado for extra freshness, if you like. The creamy, spicy sauce pairs well with a crisp green salad or grilled vegetables.

For a complete meal, set out bowls of shredded lettuce, diced tomatoes, sliced radishes, and pickled onions so everyone can build their own plates. This dish is hearty enough to stand alone, but the toppings add texture and brightness. Leftovers can be repurposed into enchiladas, quesadillas, or a hearty chili.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this dish is excellent for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker and cook as directed. The flavors will meld beautifully, and the beef will be just as tender.

Can this recipe be frozen?

Absolutely. Let the barbacoa cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.

What can be used instead of beef chuck?

If you don't have beef chuck, you can use beef stew meat, brisket, or even a chuck roast cut into 2-inch pieces. The key is to choose a cut with good marbling and connective tissue, which breaks down during slow cooking to create tender shreds.

Why does the sauce sometimes look curdled?

Curdling can happen if the sour cream and cheese are stirred into the hot sauce too early or if the heat is too high. To avoid this, layer the dairy on top without stirring, and always cook on LOW. The slow melting prevents the dairy from separating.

Can this recipe be cooked on high?

Yes, you can cook it on HIGH for 4 to 5 hours instead of LOW for 8 to 10 hours. The beef will still be tender, but the texture may be slightly less fall-apart than when cooked on LOW. The sauce may also reduce a bit more, so check and add a splash of broth if needed.

Recipe card

Slow Cooker Red Enchilada Beef Barbacoa

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

2 1/2 lb beef chuck cubes
1 can (28 oz) red enchilada sauce
2 cans (15 oz each) pinto beans, drained
1 cup sour cream
2 cups shredded Monterey Jack cheese

Instructions

Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the beef. Add the drained pinto beans and stir gently to combine.
Dollop the sour cream over the top of the beef mixture. Sprinkle the shredded Monterey Jack cheese evenly over the sour cream.
Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the beef is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
Use two forks to shred the beef directly in the slow cooker. Stir the shredded beef into the sauce and beans. Let the beef rest for at least 3 minutes before serving.
Serve the barbacoa warm with flour tortillas, if desired. Spoon the beef mixture over the tortillas or into bowls.

Contains: milk

Estimated nutrition per serving

Calories: 450
Protein: 35 g
Carbohydrates: 20 g
Fat: 25 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.