Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Shredded Beef Chimichanga Filling with Oaxaca Cheese Tips, FAQ & printable recipe

Name: Slow-Cooker Shredded Beef Chimichanga Filling with Oaxaca Cheese
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican
Ingredients: 3 lb beef chuck roast; 16 oz red chile enchilada sauce; 1 can (14.5 oz) diced fire-roasted tomatoes with green chiles; 1 medium diced onion; 2 tbsp cumin-garlic rub; 2 cups shredded Oaxaca cheese

By Clara Weller · Oct 17, 2026

A stainless steel crockpot filled with shredded beef in a red chile sauce topped with melted Oaxaca cheese.

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 8

Tips for success

For the best flavor, use a good-quality red chile enchilada sauce that is rich and not too watery.

If you prefer a spicier filling, add a finely chopped chipotle pepper in adobo sauce along with the other ingredients. The smokiness of the chipotle will complement the fire-roasted tomatoes beautifully.

When shredding the beef, do it while it's still warm—it shreds more easily and absorbs the sauce better.

If you're preparing the filling ahead of time, let it cool completely before refrigerating. The flavors will continue to meld, and it may taste even better the next day.

Variations

Spicy Chipotle Version: Stir 1-2 minced chipotle peppers in adobo sauce into the sauce before cooking. The smoky heat pairs perfectly with the beef and cheese, giving the filling a bold kick.
Beef and Bean Filling: After shredding the beef, stir in 1 cup of cooked black beans or pinto beans. This stretches the filling and adds extra texture and protein, making it even more substantial.
Green Chile Twist: Replace the red chile enchilada sauce with green enchilada sauce for a tangy, milder flavor. The fire-roasted tomatoes with green chiles can stay, or use roasted Hatch chiles for a regional touch.
Cheese Swap: If Oaxaca cheese is hard to find, use shredded mozzarella, Monterey Jack, or a Mexican cheese blend. The texture will be slightly different but still deliciously melty.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Cool completely before refrigerating, and reheat gently with a splash of broth.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a skillet over medium heat, stirring occasionally, until hot. Add a splash of beef broth or water to loosen the sauce if needed.

Store leftover filling in an airtight container in the refrigerator for up to 4 days. Cool the filling for no more than 2 hours before refrigerating.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

This filling can be made up to 3 days ahead. Prepare as directed, let it cool completely, then refrigerate in an airtight container.

Reheat gently before serving, adding a little beef broth to loosen the sauce if needed. The flavors deepen over time, making it a great make-ahead option for parties or busy weeknights.

Serving ideas

Pile the filling onto warm flour tortillas and roll them into chimichangas, then fry or bake until crisp. Serve with a drizzle of Mexican crema, diced avocado, and fresh cilantro. A squeeze of lime brightens up the richness.

For tacos, spoon the filling into warm corn tortillas and top with crumbled queso fresco, diced onion, and a drizzle of hot sauce. The filling also works great as a burrito filling—add rice, beans, and your favorite toppings for a hearty meal.

Frequently asked questions

Can this filling be made in an Instant Pot or pressure cooker?

Yes. Sear the beef on the sauté function, then add the sauce, tomatoes, onion, and spices. Cook on high pressure for 60-70 minutes, then natural release for 15 minutes. Shred the beef and stir in the cheese as directed.

Can this recipe be doubled?

Yes, this recipe can be doubled, but make sure your slow cooker is large enough (at least 8 quarts). Increase the cooking time slightly, and check for tenderness at the 8-hour mark.

What is the best way to reheat the filling without drying it out?

Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of beef broth or water to loosen the sauce. Avoid high heat, which can cause the cheese to separate.

Can this filling be used for other dishes besides chimichangas?

Absolutely. Use it as a filling for burritos, tacos, quesadillas, or even as a topping for nachos. It also works well in enchiladas or as a hearty topping for baked potatoes.

How can you make this filling less spicy?

Use a mild red chile enchilada sauce and choose fire-roasted tomatoes without green chiles. The cumin-garlic rub is not spicy, so the heat level is entirely from the sauce and tomatoes.

Recipe card

Slow-Cooker Shredded Beef Chimichanga Filling with Oaxaca Cheese

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

3 lb beef chuck roast
16 oz red chile enchilada sauce
1 can (14.5 oz) diced fire-roasted tomatoes with green chiles
1 medium diced onion
2 tbsp cumin-garlic rub
2 cups shredded Oaxaca cheese

Instructions

Place the beef chuck roast in the slow cooker insert. Pour the red chile enchilada sauce over the beef. Add the diced fire-roasted tomatoes with green chiles, the diced onion, and the cumin-garlic rub. Use your hands or a spoon to turn the beef and coat it evenly with the sauce and seasonings.
Cover the slow cooker and set it to LOW. Cook for 8 hours, until the beef is very tender and can be easily shredded with a fork. Avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Let it rest for 3 minutes before slicing.
Transfer the beef to a cutting board. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir it into the sauce.
Sprinkle the shredded Oaxaca cheese over the hot beef mixture. Stir gently to combine, allowing the cheese to melt into the filling. The cheese will create long, stretchy ribbons throughout the beef.
Spoon the cheesy shredded beef over crisp tortillas for chimichangas, or use as a filling for burritos and tacos. Top with diced avocado, Mexican crema, fresh cilantro, and a squeeze of lime, if desired.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 34 g
Carbohydrates: 10 g
Fat: 26 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.