Tequila Slow-Cooked Beef Enchiladas
I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!
Ingredients
Instructions
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Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
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Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
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Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
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Preheat oven to 350 degrees F (175 degrees C).
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Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
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Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
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Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
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Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
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Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Nutrition Facts
Serving Size 12
Servings 12
- Amount Per Serving
- Calories 1015 kcalkcal
- % Daily Value *
- Total Fat 35g54%
- Total Carbohydrate 104g35%
- Protein 40g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Mexican,Mexican,,,
