Slow Cooker Salsa Verde Beef Enchiladas

By Angela Sellari Jump to Recipe

These flavorful slow cooker beef enchiladas are topped with a creamy white sauce and salsa verde. Easy to prepare, these salsa verde beef enchiladas are sure to be a hit come mealtime.

You know how much I love my slow cooker recipes and this is a good one. If you’re not a big fan of salsa verde, you can easily swap it out for your favorite red tomato salsa.

These beef enchiladas are filled with the same slow cooker beef that I use in my salsa verde beef tacos recipe, and they are topped with the same creamy white sauce that I pour over my cheesy chicken enchiladas. Oh yeah.

Slow Cooker Salsa Verde Beef Enchiladas

While you will have to wait for the beef to slow cook for 8 hours, the additional prep and cook time is very minimal. I don’t know if it is the acid from the tomatoes used in the salsa verde, but the beef comes out so wonderfully tender. This recipe is a keeper for sure and one I find myself making over and over again.

This recipe makes a decent amount of beef, and you will most likely have leftovers to use for tacos or your basic beef enchiladas with red sauce another night.

Slow Cooker Salsa Verde Beef Enchiladas

Angela Sellari

These flavorful slow cooker beef enchiladas are topped with a creamy white sauce and salsa verde. Easy to prepare, these salsa verde beef enchiladas are sure to be a hit come mealtime.

4.80 from 15 votes

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Prep Time 20 minutes mins

Cook Time 8 hours hrs 30 minutes mins

Total Time 8 hours hrs 50 minutes mins

Course beef, Main Course

Cuisine mexican-inspired

Servings 8 servings

Calories 551 kcal

Ingredients

  

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Slow Cooker Beef:

• 1 tablespoon olive oil
• 3 pound boneless beef chuck roast trimmed of excess fat
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 16 ounces jar salsa verde
• 1 medium sweet onion sliced thin
• 3 cloves garlic minced

White Sauce:

• 3 tablespoons butter
• 2 cups chicken broth
• 3 tablespoons flour
• 1 cup sour cream
• 8 large flour tortillas

Instructions

 

• Coat 6-quart slow cooker with cooking spray.
• In a large pan, heat olive oil over medium-high heat. Season the beef with cumin, salt and pepper. Add to the pan and cook for about 3 minutes on each side, until browned.
• Place meat in the slow cooker. Add onions, garlic, and salsa verde. Cover and cook over low heat for 8 hours.
• Shred the meat with 2 forks. Set aside.
• Preheat oven to 350 degrees F. Prepare a 9-inch by 13-inch pan by lightly spraying with cooking oil. Set aside.
• Prepare the white sauce: In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for one minute. Add the chicken broth and continue to whisk until smooth. Stir in the sour cream and remove from heat.
• Note: If you like, you can begin preparing the sauce about 15 minutes before your beef is finished cooking. Otherwise, it doesn’t take long to prepare the sauce.
• To assemble enchiladas, fill each tortilla with beef, roll and place in casserole dish seam side down. Pour white sauce over the top of the enchiladas. Bake for 20 minutes.
• To serve, you can optionally pour some additional salsa verde over the enchiladas and sprinkle with chopped cilantro.

Nutrition

Calories: 551kcalCarbohydrates: 22gProtein: 39gFat: 34gSaturated Fat: 15gSodium: 837mgFiber: 2g

Keyword Slow Cooker Salsa Verde Beef Enchiladas

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