These Slow Cooker BBQ Beef Enchiladas are hearty and packed full of delicious BBQ flavor. An amazing new twist on a family favorite!!
There are some foods that no matter how many different ways you make them, they will always come out amazing. Homemade Slow Cooker BBQ Beef Enchiladas is that dish for me! You can make enchiladas traditional style, you can make enchiladas with a white sauce or a green chili topping, you can make enchiladas almost like burritos and completely pack them full with rice and beans and miscellaneous bits of yumminess or you can make them out beef that you have simmered in the slow cooker all day and turn them into Slow Cooker BBQ Beef Enchiladas.
This is my new favorite recipe and it might not a quick process but it is a delicious one! The real prep time comes with cooking the beef in the slow cooker. You let it cook low and slow all day long and It comes out so tender and so juicy and so fall apart good that I can’t think of an easier or better way to make beef enchiladas. Mix that delicious meat in with my homemade barbecue sauce and it is a weeknight winner for sure.
Now you can use any barbecue sauce that you and your family enjoy but I figured I had 8 hours to kill while the meat was cooking so I had an extra few minutes to make homemade barbecue sauce too. It’s a little bit sweet, it’s a little bit tangy, and it is all good!
These Slow Cooker BBQ Beef Enchiladas are super easy to make and add a new spin to a classic favorite dish. I hope you give these a try and that you love them as much as I do. Is it even possible to have too many different enchilada recipes?
Let me know what your favorite way to do enchiladas is, I can’t wait to hear all of the different ideas!
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- 3 lb Chuck Roast
- 2 cups beef stock
- Creole Seasoning
- BBQ Sauce
- 2 cups ketchup
- 1 cup water
- 1/4 cup apple cider vinegar
- 4 tbl brown sugar
- 5 tbl white sugar
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tbl onion powder
- 1/2 tbl ground mustard
- 1 tbl lemon juice
- 1 tbl Worcestershire
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 - 1/2 tsp cayenne (depending on taste)
- 1 15 oz can corn , drained
- 1 15 oz can black beans , rinsed and drained
- 12 oz shredded cheddar cheese (divided)
- 2 tbl cilantro , diced
- 1/3 red onion , diced
- 12 cherry tomatoes , halved
- 6 - 12 medium sized soft tortillas
- Limes for squeezing
- To prepare the beef, season heavily with Creole Seasoning on all sides.
- Turn on large oven burner to High and add empty skillet or dutch oven to heat
- Sear beef on all sides, 3-4 minutes each side until all sides are heavily browned
- Move meat to the slow cooker and pour in 2 cups of beef broth. Cook on Low for 8-9 hours. When meat is done, using two forks shred into large chunks and set aside
- To prepare the BBQ sauce, add all BBQ sauce ingredients into a sauce pan and bring to a low boil, stirring often. Once boil is reached, reduce the heat and let pot simmer for 2 hrs, stirring occasionally. When done, remove pan from heat and set aside to let it cool.
- To Build Enchiladas, preheat oven to 350 degrees. Spray a 13x9 cooking pan with nonstick spray.
- Lay a tortilla on a flat surface. Place even line of meat going down the center of the tortilla. Follow with corn, beans, diced onion and cheese over the meat. Spoon a line of BBQ sauce down on top of the fillers and fold one side over the toppings and then roll to bring together both sides. Place in baking pan and then repeat until your pan is filled.
- Spoon BBQ sauce on top of the rolled enchiladas, as much as you would like (I did mine pretty light but if you like a lot of sauce, go crazy!)
- Once BBQ sauce has been added, cover dish with shredded cheese and bake for 30 minutes
- Remove from oven and top with more red onions, cilantro and tomato halves
- Serve with a squeeze of lime