Description
This Crockpot Beef Enchilada Casserole is a delicious and easy slow cooker meal, combining tender shredded beef, flavorful enchilada sauce, corn tortillas, and gooey melted cheese. Perfect for busy weeknights, this set-it-and-forget-it dish delivers all the classic enchilada flavors without the hassle of rolling tortillas.
Ingredients
- 2 pounds top round roast or steak, cut into thirds
- 1 tablespoon chili powder (a mix of chipotle and ancho chile powders recommended)
- 1 tablespoon dried Mexican oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 15 oz can fire-roasted crushed tomatoes
- 1 1/2 cups chicken or beef bone broth
- 8 corn tortillas, cut into strips
- 6 oz freshly grated Colby Jack or Pepper Jack cheese
Instructions
- Prepare the Cooking Liquid: In your slow cooker, mix chili powder, oregano, onion powder, garlic powder, salt, cumin, black pepper, crushed tomatoes, and broth. Stir well.
- Add the Beef: Place the roast into the slow cooker, ensuring it is fully submerged in the sauce mixture.
- Slow Cook: Cover and cook on low for 8-10 hours or high for 5-7 hours, until the beef is fork-tender.
- Shred the Beef: Using two forks, shred the beef directly in the slow cooker.
- Incorporate Tortillas and Cheese: Add the tortilla strips and half of the cheese, gently folding them into the mixture.
- Top with Cheese: Sprinkle the remaining cheese over the casserole.
- Melt the Cheese: Cover and let sit on the warm setting for 15-20 minutes until the cheese is fully melted.
- Serve: Garnish with fresh cilantro, sliced jalapeños, lime wedges, and a drizzle of Mexican crema or nonfat Greek yogurt. Enjoy!
Notes
- Protein Alternatives: Use chicken thighs or breasts for a lighter version.
- Vegetarian Option: Replace the beef with black beans, corn, and sautéed bell peppers.
- Spice Level: Adjust heat with mild or hot chili powders and diced jalapeños.
- Storage: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 8-10 hours (low) or 5-7 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican, Tex-Mex
