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!

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Recipe Summary

prep:
45 mins
cook:
13 hrs 10 mins
additional:
30 mins
total:
14 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.

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  • 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

1015 calories; protein 40g 80% DV; carbohydrates 103.7g 33% DV; fat 34.5g 53% DV; cholesterol 82.1mg 27% DV; sodium 2272.1mg 91% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2019
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. Read More

Most helpful critical review

Rating: 2 stars
05/22/2020
Didn't like them at all, very bland tasting. They need more seasoning and not I won't make them again. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/14/2018
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 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. Read More
(3)
Rating: 4 stars
04/23/2018
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 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. Read More
(3)
Rating: 5 stars
10/05/2018
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 otherwise ratio of ingredients great. Read More
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Rating: 4 stars
04/16/2018
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 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. Read More
Rating: 2 stars
05/22/2020
Didn't like them at all, very bland tasting. They need more seasoning and not I won't make them again. Read More
Rating: 5 stars
08/13/2019
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. Read More
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