This recipe is frequently requested by people! Although I’ve also prepared it with leftover turkey from Thanksgiving and chicken, beef is still my favorite.
| Prep Time: | 45 mins |
| Cook Time: | 13 hrs 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 14 hrs 25 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 104 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 14 g |
| Protein | 40 g |
| Saturated Fat | 14 g |
| Sodium | 2272 mg |
| Sugars | 8 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
Really Yummy, It can Be pricey Using a whole Bottle of Tequila. But I think it was worth it. Also Didn’t use all the rice. I used 1 1/2 Cup .
These turned out to be some of the best enchilada I have ever made. They were a bit of work, but I will make them again. The only thing I did differently was I shaved the garlic instead of mincing.
Looks awesome! But what a waste of Tequila!
As other reviewers noted, the prep is a little lengthy and fussy. More than that, the flavors were a little odd. Definitely not a “typical” Mexican taste. Unfortunately, we won’t be making this again.
Just not good. Too much tequila, too much red sauce.
Didn’t like them at all, very bland tasting. They need more seasoning and not I won’t make them again.
I was going to make Mexican red rice to put in them but decided to do it the way the recipe says, and so glad I did. These turned out so yummy. Will definitely make them again.
This was a really good recipe. I liked the beef and it totally fell apart after about 13 hours of cooking. And I only used 3 cups of tequila because that is all that I had. That was plenty for the roast I had. I agree that the rice was too much. I made 2 cups instead of 3 and threw away over half of it. I think 1 cup of rice would probably be about right. I put my enchiladas into a 9 x 13 pan and I could only fit 6 in the pan. So I made a second pan and froze it. My husband requested that there be more sauce, but otherwise everything tasted great. I like the mix of spicy and mild sauce, it gave it a subtle heat.
Very tasty meat! This recipe makes lots of enchiladas and I froze a portion of them–hope that works out well. I would agree with other reviewer that the amount of rice is too much, otherwise ratio of ingredients great.
These enchiladas are very good. The meat turns out simply scrumptious (I used beef and chicken). All together, it is rather labor-intensive but definitely worth the work. With all the ingredients, it is certainly tasty -beans, meat, cheese, with just the right amount of kick- it is worth the time and effort it takes to get this together. I had a bunch of rice and beans left over, so I served them on the side. Thank you for the recipe.
These were awesome! The meat was flavorful and tender. Will definitely make again with a few small modifications: Cut the rice in half. All other ingredients were portioned perfectly, but I have a ton of leftover rice. I wasn’t a huge fan of the green chiles on top of the cheese. I will omit those next time and add cilantro.