We LOVE Mexican food around here and enchiladas are our fave! I love these easy crockpot beef enchiladas because the effort to deliciousness ratio is definitely on point! All you do is put your meat (even frozen works) and sauce stuff in the crock pot in the morning, and then when it is almost dinner time you just add a scoop of your perfectly cooked meat and a bit of cheese in a tortilla and you are ready to go! Simple and delicious! This recipe definitely needs to be added into your rotation!
Easy Crockpot Beef Enchiladas
Ingredients
- 1 package beef stew meat
- 1 12 oz your favorite red enchilada sauce
- 2 beef boullion cubes
- 12 tortillas
- 1 cup shredded cheese
- lettuce sour cream and salsa to garnish optional
Instructions
- In the morning, add your stew meat, enchilada sauce and beef bouillon cubes to the slow cooker and cook on low.
- 30 minutes before you are ready to eat, assemble your enchiladas by adding meat and cheese in your tortillas.
- Cover rolled up enchiladas with remaining sauce and sprinkle with any leftover cheese.
- Bake at 350 for 10-15 minutes or until cheese is melted and bubbling.
- Enjoy!
Notes
Nutrition
It doesn’t get any easier than that for a filling, home cooked meal am I right?! We like to serve ours with refried beans, lettuce, salsa and sour cream! Mexican rice would go great with these babies as well!
Dinner prep made easy! Now you will have a little extra time to watch your fave show on Netflix ;). Have a good one, friends!
xo,
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Do you have a favorite enchilada sauce? These look so yummy….thank you!
I like La Victoria’s!
This is soooo easy and yummy! Anything crockpot is a win with my busy schedule.
Delish!
Yay! So glad you liked them! Thank you so much!
I thought I had she meat, but only have changed steak so I am trying that!
Stew meat
I think that should work great!
It was delicious! Thank you for the recipe.
Yay!!! So glad, thanks for letting us know!
These look delicious! How long do you cook the stew meat in the slow cooker?
Basically just as long as you have! It can be done in as short as six hours and sometimes I leave it 12! I like to do low and slow so the longer it cooks the easier it will fall apart and the more tender it will be!