Go Back
- 2 lbs beef chuck roast - 1 can (12 oz) chipotle peppers in adobo sauce - 1 medium onion, diced - 4 cloves garlic, minced - 1 cup beef broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - 10-12 corn tortillas - 2 cups shredded cheese (cheddar & Monterey Jack blend) - Fresh cilantro and sour cream for garnish I love using beef chuck roast for this dish. It gets so tender in the slow cooker. The chipotle peppers add a smoky heat that makes each bite exciting. I always dice a medium onion and mince four cloves of garlic to build a great flavor base. For extra depth, I mix in beef broth, cumin, and smoked paprika. These spices create a rich taste that pairs wonderfully with the beef. Don't forget the olive oil; it helps with browning the meat. You need about 10 to 12 corn tortillas for wrapping. I like a blend of cheddar and Monterey Jack cheese for a creamy topping. Finally, fresh cilantro and sour cream make perfect garnishes. They add color and a touch of coolness. Gather these ingredients, and you're ready to make a delicious meal! First, I trim the excess fat from the beef chuck roast. This step helps keep the dish from becoming too greasy. Next, I season all sides of the roast with salt and black pepper. This adds flavor right from the start. Then, I heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, I carefully add the beef. I sear the roast for about 3-4 minutes on each side. I want it to get a nice, brown crust for extra taste. After browning, I move the beef to my slow cooker. In the same skillet, I add diced onion and minced garlic. I sauté them for 2-3 minutes until the onion is soft and fragrant. This mix goes into the slow cooker along with the beef. Next, I add the can of chipotle peppers in adobo sauce, beef broth, ground cumin, and smoked paprika. I stir everything together until combined. Then, I cover the slow cooker with its lid. I set it to low heat and let it cook for 6-8 hours. The beef will become tender and easy to shred. Once the beef is cooked, I carefully take it out of the slow cooker. Using two forks, I shred the beef into bite-sized pieces. I return the shredded beef to the slow cooker and mix it with the sauce. Now, I preheat my oven to 350°F (175°C). For assembling, I take one corn tortilla and lay it flat on a clean surface. I spoon a generous amount of the beef mixture into the center. Then, I sprinkle some shredded cheese on top. I roll the tortilla tightly around the filling. I place the rolled tortilla seam-side down in a greased baking dish. I repeat this process until I use all the beef mixture. If there's extra beef, I pour it over the rolled enchiladas. I top everything with remaining cheese for a delicious finish. Next, I cover the baking dish with aluminum foil and bake it for 20 minutes. After that, I remove the foil and bake for another 10-15 minutes. I want the cheese to be bubbly and golden. When done, I take the enchiladas out of the oven and let them cool for a few minutes. They are now ready to serve! Choosing the right cut of beef is key. I suggest using beef chuck roast. It has great fat content and flavor. The marbling breaks down during cooking, making it tender. Always trim excess fat to avoid a greasy dish. This small step helps keep the flavor rich and delicious. You can adjust the spice level to fit your taste. If you want it spicier, add more chipotle peppers. If you prefer it milder, use fewer. You can also mix in beans or vegetables for extra nutrition. Black beans or bell peppers add great flavor and texture. Experiment and make it your own! Timing is crucial for slow cooking. Set your slow cooker to low heat. Cook for 6 to 8 hours for the best results. The beef should be tender and easy to shred. If you’re short on time, you can cook on high for 3 to 4 hours. Just make sure to check for tenderness before serving. {{image_4}} You can switch the beef for chicken or pork. Both options give great taste. For chicken, use boneless thighs or breasts. Cook them the same way as beef. For pork, a shoulder cut works well. Adjust cooking time to ensure it stays tender. Using these proteins keeps the flavor rich and satisfying. If you want a meatless meal, try black beans or roasted veggies. For beans, use one can of black beans, drained and rinsed. Mix them with spices like cumin and chili powder. For veggies, use bell peppers, zucchini, or mushrooms. Sauté them until soft, then fill the tortillas. These options still taste amazing and keep you full. If you need a gluten-free meal, corn tortillas are perfect. Check that your tortillas are labeled gluten-free. You can also use gluten-free sauces for extra flavor. Many brands offer great options that taste just as good. Always read the labels to ensure everything is safe and delicious. To store leftovers, place your enchiladas in an airtight container. Keep them in the fridge for up to three days. Make sure they cool down before sealing. This helps keep them fresh and tasty. If you notice any sauce, it’s good to cover it with a bit of foil to avoid drying out. For freezing, wrap each enchilada tightly in plastic wrap. Place them in a freezer-safe bag or container. This way, they stay safe from freezer burn. You can freeze them for up to three months. When you’re ready to eat, just thaw them in the fridge overnight for best results. To reheat, you can use the oven or microwave. For the oven, preheat to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for about 20 minutes. This method keeps them nice and moist. If using a microwave, heat on medium for 1-2 minutes. Make sure to check that they are warm throughout. Enjoy them hot for the best taste! You can keep these enchiladas in the fridge for about 3-4 days. Make sure to place them in an airtight container. If you want to store them longer, freeze them. They can last for up to 3 months in the freezer. Just use a freezer-safe container or bag. Label the container with the date for easy tracking. Yes, you can prep these enchiladas ahead of time. First, cook the beef in the slow cooker and shred it. Then, roll the enchiladas and place them in a baking dish. Cover the dish tightly with plastic wrap or foil. You can store them in the fridge for up to 24 hours before baking. If you want to freeze them, do it before baking. Just remember to thaw them in the fridge overnight before cooking. Several tasty sides pair perfectly with enchiladas. Consider serving them with: - Mexican rice - Refried beans - Fresh guacamole - Corn salad - Sliced avocado These sides add flavor and texture to your meal. You can also serve sour cream on the side for a creamy dip. Enjoy your enchiladas with these delightful accompaniments! Slow cooker chipotle beef enchiladas are a delicious treat. You start with a rich beef chuck roast and complement it with bold chipotle and spices. The slow cooking makes the beef tender. You can customize the recipe with different proteins or make it vegetarian. Store leftovers properly to keep them fresh. Whether you enjoy them today or later, these enchiladas are a crowd-pleaser. They are easy to make and perfect for sharing. Enjoy your cooking adventure!

Slow Cooker Chipotle Beef Enchiladas

Savor the flavors of Chipotle Beef Enchiladas with this easy recipe! Tender, slow-cooked beef shredded to perfection and wrapped in warm corn tortillas, all topped with melted cheese and fresh cilantro. Perfect for family dinners or gatherings, these enchiladas are sure to impress. Discover step-by-step instructions that make cooking a breeze. Click through to explore the full recipe and bring this delicious dish to your table!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast

1 can (12 oz) chipotle peppers in adobo sauce

1 medium onion, diced

4 cloves garlic, minced

1 cup beef broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

10-12 corn tortillas

2 cups shredded cheese (a blend of cheddar and Monterey Jack)

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Instructions
 

Start by preparing the beef chuck roast: trim away any excess fat, then generously season all sides with salt and black pepper for enhanced flavor.

    In a large skillet, add the olive oil and heat over medium-high heat. Once hot, add the beef to the skillet and brown it evenly on all sides, approximately 3-4 minutes per side, until it develops a rich, golden crust.

      After browning, transfer the beef to your slow cooker. In the same skillet, add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant and the onion is soft. Add this mixture to the slow cooker along with the chipotle peppers (including the adobo sauce), beef broth, ground cumin, and smoked paprika. Stir everything together until well combined.

        Cover the slow cooker with the lid and cook on low heat for 6-8 hours. The beef is ready when it’s incredibly tender and easily shreds apart with a fork.

          Once cooked, carefully remove the beef from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef to the slow cooker, mixing it well with the flavorful sauce.

            Preheat your oven to 350°F (175°C) while you prepare the enchiladas.

              To assemble the enchiladas, take one corn tortilla and place it on a clean surface. Spoon a generous amount of the beef mixture into the center and add a sprinkle of the shredded cheese. Roll the tortilla tightly around the filling and place it seam-side down into a greased large baking dish.

                Continue the assembly process until all the beef mixture is used up. Pour any remaining beef mixture over the rolled enchiladas and top with the remaining cheese for a decadent finish.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes until the cheese is beautifully bubbly and golden.

                    Remove the enchiladas from the oven and allow them to cool for a few minutes before serving. Garnish generously with fresh chopped cilantro and serve hot with a side of sour cream for a creamy contrast.

                      Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6-8

                        - Presentation Tips: Serve enchiladas in individual portions on plates, drizzled with sour cream, and topped with a sprig of cilantro for a pop of color. Add a side of avocado slices for an extra touch!