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Tequila Slow-Cooked Beef Enchiladas

Rated as 4.5 out of 5 Stars

"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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14 h 25 m servings 1015
Original recipe yields 12 servings


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  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. 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. 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. Preheat oven to 350 degrees F (175 degrees C).
  5. Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
  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. 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. Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
  9. Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

Nutrition Facts

Per Serving: 1015 calories; 34.5 103.7 40 82 2272 Full nutrition

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Read all reviews 5
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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 fo...

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 ingredien...

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 ra...

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.

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 ...