TEQUILA SLOW-COOKED BEEF ENCHILADAS

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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

Sayem Mahmud
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These enchiladas were a bit too spicy for my taste, but my husband loved them.


Aaliyah Rooy
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I loved the flavor of the tequila in the sauce. It really made these enchiladas special.


Shakeel Qurashi
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These enchiladas were a delicious and unique twist on a classic dish. I will definitely be making them again!


Md Tanbir Islam
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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
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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
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I thought the flavor of the tequila was a bit overwhelming. Next time I'll use less.


Esther T. Gift-Ibikiri
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These enchiladas were a little too spicy for me, but my husband loved them.


Harry Riedel
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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
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These enchiladas were easy to make and turned out great. The sauce was especially good.


Likson Das
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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.


Jcvbfbc Ncgnff
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I made these enchiladas for a party and they were a huge success. Everyone loved them!


Okoli chinenye Immaculate
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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
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These enchiladas were a hit with my family! The tequila gave them a unique and delicious flavor. I will definitely be making them again.