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!
Provided by victoria koontz
Categories 100+ Everyday Cooking Recipes
Time 14h25m
Yield 12
Number Of Ingredients 13
Steps:
- Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
- 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.
- 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.
- Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
- Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Nutrition Facts : Calories 1015.3 calories, Carbohydrate 103.7 g, Cholesterol 82.1 mg, Fat 34.5 g, Fiber 13.8 g, Protein 40 g, SaturatedFat 14.3 g, Sodium 2272.1 mg, Sugar 7.5 g
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Nusrat Isalam
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Joan Codd
[email protected]I've made these enchiladas several times and they are always a hit. They are easy to make and very flavorful.
Mlsmailmailk Mlsmailmailk
[email protected]These enchiladas were easy to make and very delicious. I would definitely recommend them.
Togor Tanvir
[email protected]I made these enchiladas for my family and they loved them! They are now a regular in our dinner rotation.
Najeep Ibrahim
[email protected]These enchiladas were a great way to use up leftover beef.
Aleem Hicks
[email protected]I'm not sure what I did wrong, but my enchiladas didn't turn out very good.
Mphumuz celani
[email protected]These enchiladas were perfect! I will definitely be making them again.
james ferrell
[email protected]The beef was a little dry, but the sauce was very good.
Junejo Ali
[email protected]I would definitely make these enchiladas again, but I would add more cheese next time.
K______ M
[email protected]These enchiladas were a bit too bland for my taste.
Sujit Kumar Sojol
[email protected]I'm not a big fan of enchiladas, but I really enjoyed these. They were flavorful and not too heavy.
Blessing Enya
[email protected]These enchiladas were easy to make and very delicious.
Girma Fikadu
[email protected]I had to make a few substitutions because I didn't have all of the ingredients on hand, but the enchiladas still turned out great.
Aman tanha
[email protected]The sauce was a bit too spicy for my taste, but the enchiladas were still very good.
Okeke Ifenna Felix
[email protected]I made these enchiladas for a party and they were a huge success. Everyone raved about them!
Winifred Anderson
[email protected]I followed the recipe exactly and they turned out great! My family loved them.
The Sound Box
[email protected]These enchiladas were a hit! The beef was fall-apart tender and the sauce was flavorful and slightly spicy. I used a blend of cheddar and Monterey Jack cheeses, and the enchiladas were perfectly cheesy and gooey. I will definitely be making these aga