Tequila Slow-Cooked Beef Enchiladas Recipe

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.