Tequila Slow-Cooked Beef Enchiladas Recipe

Everyday Meals

"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

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  • US
  • Metric
  • 1 (3 pound) beef roast
  • 3 cups tequila
  • 3 jalapeno peppers, seeded and diced
  • 6 cloves garlic, smashed and diced
  • 3 cups uncooked rice
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (16 ounce) can refried beans
  • 2 (6 ounce) cans diced green chile peppers, divided
  • 4 (7.75 ounce) cans spicy enchilada sauce
  • 2 (12 fluid ounce) cans mild enchilada sauce
  • 2 (6 ounce) cans tomato paste
  • 1 (12 ounce) bag shredded Mexican cheese blend
  • 12 (12 inch) flour tortillas, or more as needed

    • Directions

  • Prep
  • Cook
  • Ready In
    1. Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
    2. 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.
    3. 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.
    4. Preheat oven to 350 degrees F (175 degrees C).
    5. Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
    6. 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.
    7. 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.
    8. Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
    9. Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

    Nutrition Facts

    Per Serving: 1015 calories;34.5 g fat;103.7 g carbohydrates;40 g protein;82 mg cholesterol;2272 mg sodium.Full nutrition
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