Tequila Slow-Cooked Beef Enchiladas Recipe

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Kent Porter Modified: March 21, 2022
Tequila Slow-Cooked Beef Enchiladas Recipe

How To Make Tequila Slow-Cooked Beef Enchiladas

Enjoy a satisfying dish with these shredded beef enchiladas made of slow-cooked beef in tequila and rolled with cheese, beans, and rice for a loaded meal.

Preparation: 45 minutes
Cooking: 13 hours 10 minutes
Total: 13 hours 55 minutes

Serves:

Ingredients

  • 3lbbeef roast
  • 3cupstequila
  • 3jalapeno peppers,seeded and diced
  • 6clovesgarlic,smashed and diced
  • 3cupsrice,uncooked
  • 15ozblack beans,(2 cans), rinsed and drained
  • 16ozrefried beans,(1 can)
  • 6ozdiced green chile peppers,(2 cans), divided
  • ozspicy enchilada sauce,(4 cans)
  • 12fl ozmild enchilada sauce,(2 cans)
  • 6oztomato paste,(2 cans)
  • 12ozMexican cheese blend,(1 bag), shredded
  • 12flour tortillas,(12-inch), or more as needed

Instructions

  1. Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low for 12 to 18 hours until tender.

  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 for 20 to 25 minutes until rice is tender and liquid has been absorbed.

  4. Preheat oven to 350 degrees F.

  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 ¼ cup bean mixture, ¼ cup rice, ½ cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla.

  8. Roll up the tortilla and place seam-side-down in the baking dish. Repeat with the remaining ingredients until the baking pan is full.

  9. Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining green chile peppers over the cheese.

  10. Bake in the preheated oven for 45 minutes to 1 hour until cheese is bubbly and golden brown.

  11. Serve and enjoy.

Nutrition

  • Calories: 984.74kcal
  • Fat: 28.78g
  • Saturated Fat: 11.99g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 10.58g
  • Polyunsaturated Fat: 2.55g
  • Carbohydrates: 99.09g
  • Fiber: 9.81g
  • Sugar: 8.20g
  • Protein: 48.80g
  • Cholesterol: 113.97mg
  • Sodium: 1281.38mg
  • Calcium: 358.53mg
  • Potassium: 1341.68mg
  • Iron: 7.39mg
  • Vitamin A: 94.03µg
  • Vitamin C: 31.33mg
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