Carne Asada Enchiladas


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.

close up view of Carne Asada Enchiladas garnished with fresh herbs, served with rice on a brown plate
Prep Time:
45 mins
Cook Time:
6 hrs 48 mins
Total Time:
7 hrs 33 mins
8 servings


  • 2 pounds beef chuck steaks

  • chili powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon ground cumin

  • ¼ teaspoon garlic powder

  • salt to taste

  • ¼ teaspoon ground black pepper

  • 2 ½ tablespoons vegetable oil, divided

  • 4 green onions, chopped, divided

  • 4 cloves garlic, peeled

  • ½ cup tequila

  • ¼ cup lime juice

  • ¼ cup lemon juice

  • ¼ cup orange juice

  • 1 tablespoon grated fresh ginger

  • 1 kiwi, peeled

  • 3 tablespoons chipotle cooking sauce (such as Herdez®)

  • 6 (8 inch) flour tortillas

  • 1 (12 ounce) bottle pasilla chile cooking sauce (such as Herdez®)

  • 1 (12 ounce) package shredded mozzarella cheese

  • 2 tablespoons chopped fresh chives


  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
27g Fat
31g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 515
% Daily Value *
Total Fat 27g 34%
Saturated Fat 11g 54%
Cholesterol 79mg 26%
Sodium 632mg 27%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 29g
Vitamin C 54mg 271%
Calcium 407mg 31%
Iron 4mg 23%
Potassium 456mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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