Tender Short Rib Enchiladas

June 17, 2019


Tender slow cooked short ribs piled inside soft corn tortillas with jack cheese and topped with a mild homemade tomatillo salsa.


I get asked all the time where inspiration comes from.  Generally, just a random idea OR after i've eaten out I want to remake it at home.  Anytime I go out I always order something I wouldn't normally make or maybe have never made, just because it's fun and new.



And while I wouldn't return to this restaurant I picked up the inspo from, I now get to enjoy delicious short rib tacos at home!  And I was like, why did I never think of this?  As for the tomatillo salsa, i've been making that for years and it was the perfect salsa since it's nice and mild and goes really well with beef and the jack cheese, which are both more on the mild side.



Oh but goodness i forgot to mention the best part!  These are crockpot slow cooker short rib enchiladas.  Well, just the short rib part.  But really that's the hardest part of this.  The only thing left to do is shred the beef, roll the enchiladas top it with tomatillo salsa and cheese then bake!  Granted you already have the salsa made.  My best suggestion is to make it ahead of time so it has time to develop more flavor.


But here we go with the worlds easiest, yummiest, short rib enchilada recipe.



Do you love southwest food?  Me too!  Check out some favorites:

Jalapeño Cream Cheese Enchiladas

Steak Frites & Guacamole

Slow Cooker Carnitas

Chicken Street Tacos

Red Chicken Enchiladas

Roasted Tomatillo Salsa


2 1/2 lb short ribs

1/2 lime, juiced

1/2 white onion, rough chop

corn tortillas

8 oz jack cheese, grated

2 c tomatillo salsa (click for recipe)

optional: cilantro


short rib seasoning

salt + pepper

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder



  1. Season the short ribs with the 'short rib seasoning'

  2. Use a hot pan to sear all sides of the short ribs

  3. Transfer the short ribs to a slow cooker, low heat

  4. Add the lime juice and onion (you can toss in the squeezed lime also for more flavor)

  5. Cook for 8 hours and shred once they are done

  6. Preheat oven to 375

  7. Cook the corn tortillas on a skillet over medium heat, cook until dark specks start to form then turn

  8. Transfer the corn tortillas to a clean towel, fold the top over to lock in the steam

  9. Grab a tortilla, some shredded short rib meat a bit of jack cheese and roll it up

  10. Continue until they are all rolled, arranging them in a skillet (or casserole dish)

  11. Top with the tomatillo salsa and the remaining jack cheese

  12. Bake for 15 minutes

  13. Serve with extra tomatillo salsa and fresh cilantro



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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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