Slow-Cooker Shredded Beef Chimichanga Filling with Oaxaca Cheese

This slow-cooker shredded beef filling brings restaurant-style chimichangas home with minimal effort. Chuck roast simmers all day in a robust red chile sauce with fire-roasted tomatoes and onions, then gets blanketed in stretchy Oaxaca cheese.

The result is a rich, savory, and cheesy filling that's perfect for chimichangas, burritos, and tacos. Just dump everything in the slow cooker and let it work its magic.

Chimichangas are a beloved Tex-Mex favorite, and the filling is what makes them truly special. This recipe delivers a deeply flavorful, slow-cooked beef filling that's rich with red chile, garlic, and cumin, and finished with creamy melted Oaxaca cheese.

The slow cooker does all the work, turning a tough cut of beef into fork-tender shreds that soak up every bit of the sauce. Whether you're rolling them into crispy chimichangas or spooning them over tortillas for tacos, this filling is a crowd-pleaser.

Ingredients

Why this recipe works

The slow cooker is the hero here. Cooking the chuck roast on low for 8 hours allows the collagen in the meat to break down, turning a tough cut into melt-in-your-mouth shreds.

The long, gentle heat also melds the flavors of the red chile sauce, tomatoes, onion, and spices into a cohesive, deeply savory gravy that coats every strand of beef.

Oaxaca cheese is a Mexican melting cheese with a stringy, mozzarella-like texture. Adding it at the end and stirring it in creates those long, luscious cheese ribbons that make this filling irresistible. The cheese doesn't overpower the beef; it adds richness and a subtle tang that balances the smoky chile sauce.

Notes and substitutions

Beef chuck roast is ideal for slow cooking because of its high fat and collagen content, which breaks down into tender shreds.

If you prefer, you can use brisket or round roast, but adjust the cooking time as needed. The cumin-garlic rub adds a warm, earthy depth; if you don't have it, combine ground cumin, garlic powder, and salt.

Red chile enchilada sauce provides the base for the filling's flavor. Look for a good-quality brand that lists chiles as the first ingredient. Fire-roasted tomatoes with green chiles add a subtle smokiness and a mild heat. If you want more spice, add a diced jalapeño along with the onions.

• Oaxaca cheese: mozzarella or Monterey Jack cheese, shredded
• red chile enchilada sauce: red enchilada sauce or salsa roja
• fire-roasted tomatoes with green chiles: regular diced tomatoes plus 1 diced jalapeño
• cumin-garlic rub: 1 tbsp ground cumin + 1 tbsp garlic powder + 1 tsp salt

Equipment

• 6-quart slow cooker
• Fork
• Cutting board
• Chef's knife
• Measuring cups and spoons