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.
Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low for 12 to 18 hours until tender.
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 for 20 to 25 minutes until rice is tender and liquid has been absorbed.
Preheat oven to 350 degrees F.
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 ¼ cup bean mixture, ¼ cup rice, ½ cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla.
Roll up the tortilla and place seam-side-down in the baking dish. Repeat with the remaining ingredients until the baking pan is full.
Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining green chile peppers over the cheese.
Bake in the preheated oven for 45 minutes to 1 hour until cheese is bubbly and golden brown.
Serve and enjoy.
- 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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