Skip to main content New<> this month
Get the Allrecipes magazine

Carne Asada Enchiladas

Rated as 4.12 out of 5 Stars

"This recipe takes time but is pretty easy to put together and serve. A dish full of flavor, color, and texture and as close to Mexican as I know how to get. I served this family-style, letting everyone choose their own toppings of Greek yogurt, chipotle sauce, and guacamole. Refried beans and a fresh-from-the-garden tossed salad makes this one delicious and complete meal."
Added to shopping list. Go to shopping list.


7 h 33 m servings 515
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Season chuck steaks on both sides with chili powder, onion powder, cumin, garlic powder, salt, and black pepper.
  2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook chuck steaks in the hot oil in batches until browned, about 5 minutes per side. Transfer to a slow cooker.
  3. Heat remaining 1 1/2 teaspoon vegetable oil in the same skillet. Add 2 green onions and garlic; cook and stir until browned but not burnt, 3 to 4 minutes. Remove from heat; chop garlic coarsely and return to the skillet.
  4. Whisk tequila, lime juice, lemon juice, orange juice, and ginger together in a bowl. Mash in kiwi using a fork. Stir in green onion-garlic mixture and chipotle sauce. Pour over chuck steaks in the slow cooker.
  5. Cook on Low until steaks are fork-tender, 6 to 8 hours.
  6. Transfer chuck steaks to a cutting board; shred with 2 forks. Mix in 2 raw green onions.
  7. Pour cooking liquid from the slow cooker into the skillet. Simmer over medium heat until reduced and thickened into a sauce, about 10 minutes. Stir in shredded steak; simmer until most of the sauce is absorbed, about 5 minutes.
  8. Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with 1/4 of the pasilla chile sauce.
  9. Spoon shredded steak mixture into tortillas. Wrap up and place seam-side down, close together, in the baking dish. Pour remaining pasilla chile sauce over tortillas. Sprinkle mozzarella cheese and chives on top.
  10. Bake in the preheated oven until cheese is melted and bubbly, 20 to 30 minutes.


  • Cook's Note:
  • Flour tortillas are much easier to wrap than corn tortillas.

Nutrition Facts

Per Serving: 515 calories; 26.9 30.9 28.8 79 631 Full nutrition

Explore more


Read all reviews 5
Most helpful
Most positive
Least positive

EXCELLENT! We actually had enough filling to make 9 enchiladas. The whole family loved them!

I did not like this recipe. With all of the fruit you include it was way too sweet. I won’t be making it again.

I added refried beans to the tortillas and rotel to the meat in the crockpot. Overall it was really yummy!

Delicioso! Used casaba tortillas. Did not use tequila, but was still yummy!!!

Followed the recipe without any adjustments. It was excellent! My only mistake was filling my tortillas too much. One was a meal! lol. I will definitely make this again.