Tequila Slow-Cooked Beef Enchiladas

  • Recipe By
  • Published Aug 11th
  • Ready In14h 25m
  • Servings12
  • Calories1015
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!

Tequila Slow-Cooked Beef Enchiladas Ingredients

The following are the ingredients needed to make delicious Tequila Slow-Cooked Beef Enchiladas for 12 servings:

  • 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

Tequila Slow-Cooked Beef Enchiladas Cooking Instructions

  • Prep45m
  • Cook13h 10m
  • Ready In14h 25m

To cook Tequila Slow-Cooked Beef Enchiladas, you need about 45 minutes of preparation time. The time needed to cook this Tequila Slow-Cooked Beef Enchiladas is about 13 hours 10 minutes , and you can serve your Tequila Slow-Cooked Beef Enchiladas within 14 hours 25 minutes . The following are the steps to cook Tequila Slow-Cooked Beef Enchiladas easily:

  1. 1 Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
  2. 2 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.
  3. 3 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.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
  6. 6 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.
  7. 7 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.
  8. 8 Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
  9. 9 Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

Nutrition Facts

Per Serving: 1015 calories; 34.5 grams of fat; 103.7 grams of carbohydrates; 40 grams of protein; 82 milligrams of cholesterol; 2272 milligrams of sodium.

  1. Nov 13th 2018

    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 plent ...

  2. Oct 5th 2018

    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, otherwis ...

  3. Apr 23rd 2018

    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 ingre ...

  4. Apr 16th 2018

    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, bu ...