Whether you feed a crowd or freeze some for later, these easy beef enchiladas with a little heat and a little sweet will be a new family favorite.

Recipe Summary

prep:
10 mins
cook:
7 hrs
total:
7 hrs 10 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the beef roast in a large slow cooker and cover with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce, and 1 teaspoon salt.

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  • Place the lid on top and turn the slow cooker on high. Cook for 5-7 hours, or 10-12 hours on low, until the roast shreds easily with a fork (fork-tender.)

  • Pull the beef roast out of the sauce and place on a cutting board. Shred with 2 forks and mix the shredded meat back into the sauce. Keep on warm until ready to continue.

  • Preheat the oven to 400 degrees F. Scoop the meat into tortillas and roll.

  • Place each enchilada in a large 10x15-inch baking dish. Once the tortillas and meat are used up, spoon the remaining sauce over the top of the beef enchilada recipe and cover with shredded cheese.

  • Bake for 10-15 minutes until the cheese is melted and bubbly. Serve warm with your choice of fresh toppings.

Nutrition Facts

447 calories; protein 23.8g 48% DV; carbohydrates 39.1g 13% DV; fat 21.4g 33% DV; cholesterol 70.4mg 24% DV; sodium 801.5mg 32% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2015
Made these exactly as described and they were perfect Great flavor!!! My kids are VERY picky eaters and cleaned there plates. Read More
(2)

Most helpful critical review

Rating: 3 stars
01/08/2016
I made this and it was good but the apple butter was very over powering. I would use maybe a 1/2 cup or less. The bottom of the tortilla was soggy so I would bake a little longer then 15 minutes and add the cheese a little after you start baking it. Read More
(3)
17 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/08/2016
I made this and it was good but the apple butter was very over powering. I would use maybe a 1/2 cup or less. The bottom of the tortilla was soggy so I would bake a little longer then 15 minutes and add the cheese a little after you start baking it. Read More
(3)
Rating: 5 stars
11/29/2015
Made these exactly as described and they were perfect Great flavor!!! My kids are VERY picky eaters and cleaned there plates. Read More
(2)
Rating: 5 stars
01/11/2016
I made these as per the guidelines they are great! Loved it! Read More
(1)
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Rating: 5 stars
01/16/2016
I decided to try this recipe as an option for a topping at a potato bar I was hosting. I used a pork roast instead of beef but otherwise followed the meat portion of the recipe to the letter. This turned out to be the first topping to run out and everyone loved it. No one even guessed there was enchilada sauce in this let alone apple butter all the flavors came together so nicely. Read More
(1)
Rating: 4 stars
01/15/2016
I made this recipe exactly as given except I cut the apple butter in half based on a previous review. It was so yummy! Will definitely make this again. Read More
Rating: 1 stars
07/20/2016
Stringy meat so-so sauce....definitely won't make again. Read More
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Rating: 4 stars
08/11/2019
The girlfriend loved, it was easy to make! Thank you!! Read More
Rating: 5 stars
09/24/2018
Absolutely delicious! Made without the apple butter and used spicy chili powder. Read More
Rating: 4 stars
03/20/2016
Instead of adding so much apple butter i used half as much. After that it was perfect! Will definitely make this again! Read More