TEQUILA SLOW-COOKED BEEF ENCHILADAS
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
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
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Sayem Mahmud
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them.
Aaliyah Rooy
[email protected]I loved the flavor of the tequila in the sauce. It really made these enchiladas special.
Shakeel Qurashi
[email protected]These enchiladas were a delicious and unique twist on a classic dish. I will definitely be making them again!
Md Tanbir Islam
[email protected]Overall, I thought these enchiladas were pretty good. I would definitely make them again, but I might make a few changes to the recipe.
Brianna _ lovely
[email protected]The enchiladas were good, but I found the recipe to be a bit too complicated. I think I'll try a different recipe next time.
Sikandar Hero
[email protected]I thought the flavor of the tequila was a bit overwhelming. Next time I'll use less.
Esther T. Gift-Ibikiri
[email protected]These enchiladas were a little too spicy for me, but my husband loved them.
Harry Riedel
[email protected]I've made this recipe several times and it's always a winner. My family loves the flavor of the tequila in the sauce.
Malik Kafeel
[email protected]These enchiladas were easy to make and turned out great. The sauce was especially good.
Likson Das
[email protected]I'm not a huge fan of tequila, but I decided to give this recipe a try. I'm so glad I did! The tequila flavor was subtle and really complemented the other ingredients.
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[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them!
Okoli chinenye Immaculate
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. The beef was tender and flavorful, and the sauce was creamy and cheesy. Yum!
Chinzo Chinzo
[email protected]These enchiladas were a hit with my family! The tequila gave them a unique and delicious flavor. I will definitely be making them again.