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Shredded Beef Enchiladas with Green Enchilada Sauce

A dish that is absolutely worth the work. You won’t be disappointed!

Shredded Beef Enchiladas with Green Enchilada Sauce

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By: 365 Days of Crockpot
Cook Time
2 Hours


  • 1 lb Tomatillos
  • 1 Jalapeno
  • 1 Garlic Clove
  • 1/4 Cup Diced Red Onion
  • 1 tsp Sea Salt
  • 1 Cup Cilantro
  • 1/2 Cup Sour Cream
  • 4 oz Cream Cheese
  • 2 Cups Mozzarella Cheese
  • 2 Cups Cooked Shredded Beef
  • 6 Tortillas



  1. Combine tomatillos, jalapeno, garlic, red onion, salt, cilantro in a blender or food processor. Pulse
    several times until it gets to your desired consistency.

  2. In a separate bowl, combine the sour cream and cream cheese. Whip until it gets really smooth and creamy. You may want to use a hand mixer. Stir the cream cheese/sour cream mixture into the tomatillo mixture.

  3. Add 1 cup of the tomatillo/cream cheese mixture to the shredded meat. Add in 1 cup of the cheese and stir it in.

  4. Scoop the mixture evenly into the middle of 6 tortillas. It will be about 1/2 cup of the mixture in each of the tortillas. Roll up the tortillas and place them in the bottom of a slow cooker. Pour rest of the tomatillo/cream cheese mixture evenly over the top of the rolled up tortillas. Sprinkle the remaining 1 cup of cheese over the top.

  5. Bake in the slow cooker on LOW for about 2-3 hours or on HIGH for 1-2 hours.

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