Crock Pot Shredded Beef Enchiladas (Gluten-Free)

Crock Pot shredded beef enchiladas made with tender slow cooked chuck roast, gluten free corn tortillas, and rich red enchilada sauce. This easy slow cooker enchilada recipe delivers juicy shredded beef, melted Monterey Jack cheese, and bold Mexican flavors baked to perfection. Ideal for family dinners, meal prep, or gatherings, these gluten free beef enchiladas are simple to prepare ahead and full of comforting homemade taste.

Ingredients

For the Shredded Beef

• 2–3 lb chuck roast
• 1 large onion, roughly chopped
• 6 garlic cloves, smashed
• 15 oz gluten-free beef broth
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• Garlic salt and black pepper, to taste
• 4 oz can diced green chiles

For Assembling

• 10–12 gluten-free corn tortillas
• 8 oz shredded Monterey Jack cheese, divided
• 1 batch gluten-free red enchilada sauce

Toppings (optional)

• Salsa
• Avocado or guacamole
• Sour cream
• Fresh cilantro

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Instructions

1. Add the chopped onion, garlic, and beef broth to the bottom of a 6-quart slow cooker. Trim excess fat from the chuck roast, cut it into 6–8 large chunks, and place on top of the onion mixture.
2. Season the beef with chili powder, cumin, garlic salt, and black pepper. Cover and cook on low for 6–7 hours, or until the beef is fork-tender and easily shreds.
3. Transfer the beef to a cutting board, shred with two forks, then place in a large bowl. Add just enough cooking liquid to keep the meat juicy without making it watery. Stir in the diced green chiles and discard remaining liquid.
4. Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish (or two smaller dishes). Spread ½ cup enchilada sauce over the bottom.
5. Divide the shredded cheese in half, reserving one half for topping.
6. Wrap half of the tortillas in a damp paper towel and microwave for 30 seconds to soften. Fill each tortilla with about ¼ cup shredded beef and 1 Tablespoon cheese, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
7. Pour enchilada sauce over the rolled tortillas until fully covered. Sprinkle with the remaining cheese.
8. Cover with foil sprayed on the underside with nonstick spray. Bake for 20 minutes, then remove the foil and bake an additional 5–10 minutes, until the cheese is melted and the sauce is bubbly.
9. Let rest for 10 minutes before serving. Add desired toppings.

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Tips

• Use low heat for the slow cooker to keep the beef tender and flavorful.
• Warm tortillas before rolling to prevent cracking.
• Let the enchiladas rest before serving so they hold together better.

Variations and Substitutions

• Swap Monterey Jack for cheddar or a Mexican cheese blend.
• Use flour tortillas if gluten-free is not required.
• Add sautéed bell peppers or onions to the beef for extra texture.
• Replace beef with shredded chicken prepared the same way.

FAQs

Can I make these ahead of time?
Yes, assemble the enchiladas, cover, and refrigerate up to 24 hours before baking.

Can I freeze them?
Yes, freeze unbaked enchiladas tightly wrapped for up to 2 months. Thaw overnight before baking.

What if I don’t have homemade enchilada sauce?
A good-quality store-bought gluten-free red enchilada sauce works well.

Serving Suggestions

• Serve with Mexican rice or cilantro-lime rice.
• Add a side of refried or black beans.
• Pair with a simple green salad for balance.

Why You’ll Love This Recipe

• Slow-cooked beef that’s incredibly tender and flavorful
• Easy to prepare with simple ingredients
• Naturally gluten-free and crowd-friendly
• Perfect for meal prep, family dinners, or gatherings