Chuck Roast Enchiladas

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Chuck Roast Enchiladas www.eatathomecooks


This is one of those two step recipes that you have to plan ahead for.  It’s also one of those throw-together recipes that are so nice.  And it can be a use-up-the-leftovers recipe.

The thing is, you have to cook the chuck roast.  Mainly, this involves throwing it in a slow cooker with salt and pepper and leaving it to cook all day.

But after that, you get to choose your own adventure for this chuck roast.  You can go ahead and make the enchiladas the same night.

Or you can pop the meat in the freezer, so you’ll have the makings of a throw-together dinner another time.

Or, if by chance you have leftover roast, you can repurpose that meat in these enchiladas.

We loved this beefy version of enchiladas.  Everyone in my family likes any and all kinds of enchiladas.  That is, everyone but my youngest son.  I used to think it was the green chilis he doesn’t like.  But it may be more of a texture thing with the tortilla and sauce.  I’m not sure, but sometimes he has to endure an enchilada dinner because the rest of us really like them.

Here’s what you’ll need to fix these.  I’ll also add a separate recipe for cooking the chuck roast.  If you happen to find roasts on sale, it’s a great meat to cook ahead and shred for enchiladas, soup, bbq, beef and noodles…  Cooked meat in the freezer means easy meals!   



Chuck Roast in the Slow Cooker for the freezer
  • 2-3 lb. chuck roast or as much as you can fit in your slow cooker
  • salt and pepper to taste
  1. Put the meat in the cooker.
  2. Sprinkle with salt and pepper.
  3. Cook on high 5-6 hours or low for 7-8 hours.
  4. Remove fat and shred meat.
  5. Cool and freeze to use in enchiladas, tacos, soup, beef and noodles, bbq etc.
Chuck Roast Enchiladas

Serves: 6-8 servings

  • 2 lb. cooked, shredded chuck roast
  • 10 oz can tomatoes and green chilies, drained
  • 2 cups shredded cheddar cheese
  • 10 oz enchilada sauce
  • 15 oz tomato sauce
  • ½ tsp. garlic powder
  • salt and pepper to taste
  • 10-12 flour tortillas
  1. Mix the roast with tomatoes and green chilies and 1½ cups of cheese.
  2. Stir enchilada sauce, tomato sauce, garlic powder and salt and pepper together in a bowl.
  3. Spray 9x13 casserole dish with cooking spray.
  4. Add a spoon of sauce to the bottom and spread around.
  5. Fill tortillas with meat, roll and place seem side down in the dish.
  6. Pour remaining sauce over top.
  7. Top with cheese.
  8. Bake at 350 degrees for 20-30 minutes, until hot and bubbly.


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  1. Taterbug says:

    I’ve never cooked a roast in the slow cooker before – does it really take 7-8 hours on high? Most of my slow cooker recipes follow a “3-4 hours on high, or 7-8 on low” pattern, so I just wanted to make sure. I love the idea of freezing the meat – that sounds so handy!

  2. I just want to be sure that there is no liquid being added to the roast when you cook it. I don’t want to ruin my roast……..TY in advance!

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