Total Time
Prep 1 hr
Cook 10 hrs

These are the best made with homemade tortillas and sauce; however will taste good with store bought as well. Everyone I've made these for always asks me when I am having them back for more. I hope you enjoy.

Ingredients Nutrition


  1. Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired.
  2. Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.
Most Helpful

These were good and easy to make. I made the meat as directed other then I didn't add the chilis. I cooked mine for 8 hours and shredded it and it was so good. I didn't make these into enchiladas though. I ate just the meat and hubby ate his on a roll with cheese. We enjoyed it this way but I think it would be just as good as enchiladas too.

bmcnichol November 02, 2012

These really are some of the best beef enchiladas you'll ever eat. The only thing I added to this was chopped onion to the beef mixture. My beef was sirlion and it was nice and tender. I used your Homemade Enchilada Sauce (which is another 5* recipe) for the enchilada sauce. The entire family loved this meal. I'll be making this again. Thanx for sharing!

*Parsley* January 16, 2009