Best 5 Tequila Slow Cooked Beef Enchiladas Recipes

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Indulge in a tantalizing culinary journey with our ultimate guide to the perfect "Tequila Slow Cooked Beef Enchiladas." Prepare to embark on a flavor-packed adventure as we unveil the secrets behind this delectable dish, promising an explosion of taste in every bite. With our carefully curated selection of recipes, you'll learn the art of slow-cooking tender beef in a rich tequila-infused sauce, creating a dish that seamlessly blends smoky, spicy, and savory notes. Discover the perfect balance of cheese, fresh herbs, and zesty salsa, all wrapped in soft, pillowy tortillas. Get ready to impress your family and friends with this crowd-pleasing dish that combines the vibrancy of Mexican cuisine with the unique depth of tequila.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKED BEEF ENCHILADAS



Slow-Cooked Beef Enchiladas image

Enchiladas get a beefy boost of goodness from slow-cooked roast. When the meat is done, assemble with tortillas and bake. Top with lettuce and tomatoes if desired. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 enchiladas.

Number Of Ingredients 11

1 boneless beef chuck roast (1-3/4 pounds)
1 envelope taco seasoning
1 medium onion, chopped
1 cup beef broth
2 tablespoons all-purpose flour
1 tablespoon cold water
6 flour tortillas (8 inches)
1 can (4 ounces) chopped green chiles
1-1/2 cups shredded Mexican cheese blend, divided
1 can (10 ounces) enchilada sauce
Optional: Chopped lettuce and chopped tomatoes

Steps:

  • Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

Nutrition Facts : Calories 551 calories, Fat 26g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 1388mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 38g protein.

TEQUILA SLOW-COOKED BEEF ENCHILADAS



Tequila Slow-Cooked Beef Enchiladas image

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

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

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

TEQUILA SLOW-COOKED BEEF ENCHILADAS



Tequila Slow-Cooked Beef Enchiladas image

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     Beef Enchiladas

Time 14h25m

Yield 12

Number Of Ingredients 13

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

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

EASY CROCK POT BEEF ENCHILADAS



Easy Crock Pot Beef Enchiladas image

This is an easy version of my easy oven baked beef enchiladas. There is probably a recipe like this, but I didn't use one and will make it often as it turned out well. It's also very easy. My hubby was hungry for this, but I wasn't going to be home, so I threw this together about 2 pm. He got home about 6 pm and said the smell was so good, he didn't take time to change clothes. I came in about 8 pm and even tho he had turned it off, it was warm and very good. Be sure not to over-cook as it will be dry and the tortillas tough on the edges. I think 4 hours would be the perfect amount of time. Serve with warm flour tortillas and butter or chips.

Provided by peppermintkitty

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef, browned
1 medium diced onion
1 (14 1/2 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies (mild or hot)
1 (10 1/2 ounce) can cheese soup (I was out of cream of chicken)
1 1/2-2 cups grated cheese (I used mild cheddar)
1 (1 1/4 ounce) package taco seasoning (or make your own with chili, cumin, onion, and garlic powder to = 3T)
1 cup milk
10 -11 corn tortillas

Steps:

  • Brown hamburger and onion together.
  • Drain excess fat and add diced tomatoes (with juice).
  • Add chopped chilies and taco seasoning.
  • Simmer 5 minutes.
  • Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
  • Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
  • Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
  • Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
  • Pour 1 cup milk evenly over top--do not stir.
  • Put on lid and cook on low up to 5 hours.

BEEF ENCHILADAS RECIPE BY TASTY



Beef Enchiladas Recipe by Tasty image

Enchiladas, anyone? Seasoned ground beef and black beans are rolled in tortillas, then baked with enchilada sauce and shredded Mexican cheese for a melty, saucy meal that's bound to become a weeknight favorite.

Provided by Tasty

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon chili powder
1 lb ground beef
3 teaspoons kosher salt
1 can black beans, drained and rinsed
2 cups enchilada sauce, divided
8 medium flour tortillas
2 cups shredded mexican cheese blend
¼ cup fresh cilantro, finely chopped
cotija cheese, for garnish - optional

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder and cook, stirring constantly, until aromatic, about 30 seconds.
  • Add the ground beef and cook, breaking up with a wooden spoon, until the beef is browned and cooked through, about 5 minutes. Add the salt and black beans and continue cooking until warmed through, about 3 minutes. Remove the pan from the heat.
  • Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
  • Scoop ½ cup of the beef mixture onto the lower half of a tortilla, then roll up. Place the rolled tortilla seam side-down in the baking dish. Repeat with the remaining beef and tortillas, arranging in a row.
  • Top with the remaining cup of enchilada sauce. Sprinkle the shredded Mexican cheese on top.
  • Bake until the cheese has melted, about 10 minutes.
  • Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 984 calories, Carbohydrate 79 grams, Fat 46 grams, Fiber 11 grams, Protein 58 grams, Sugar 11 grams

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Don't be afraid to experiment with different types of cheese and toppings.
  • If you don't have a slow cooker, you can also make these enchiladas in the oven at 350 degrees Fahrenheit for about 30 minutes, or until the cheese is melted and bubbly.
  • Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cilantro.

Conclusion:

These tequila slow-cooked beef enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. The beef is cooked until it is fall-apart tender, and the enchiladas are smothered in a flavorful tequila sauce. Whether you are serving them to guests or enjoying them as a family meal, these enchiladas are sure to be a hit.

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