These enchiladas are packed with tender, slow-cooked beef that’s been infused with a splash of tequila for a subtle kick. Perfect for a cozy dinner, they bring bold flavors and a comforting warmth to your table.
Start by tossing the beef roast, tequila, jalapenos, and garlic into your slow cooker. Cover it up and let it cook on low for about 12 to 18 hours, until the beef is really tender. Once it’s done, shred the meat with two forks and let it cool for around 30 minutes. Use a slotted spoon to transfer the shredded beef to a plate, saving the cooking liquid in the slow cooker.
Pour that flavorful liquid into a large pot, stir in the rice, and bring it to a boil. Turn the heat down to medium-low, cover, and let it simmer gently until the rice is cooked and the liquid is absorbed, about 20 to 25 minutes.
While the rice cooks, preheat your oven to 350°F. In a bowl, mix together the black beans, refried beans, and one can of green chiles. In another bowl, combine the spicy enchilada sauce, mild enchilada sauce, and tomato paste until you get a smooth sauce.
Spread a thin layer of the sauce on the bottom of a deep baking dish. Then, take a tortilla and layer on about 1/4 cup of the bean mixture, 1/4 cup of the rice, 1/2 cup of the shredded beef, a tablespoon of sauce, and a couple of tablespoons of the Mexican cheese blend. Roll it up and place it seam-side down in the dish. Keep going until you’ve used up all the filling and the pan is full.
Top the rolled tortillas with a generous layer of the remaining sauce and cheese, then sprinkle the rest of the green chiles on top. Pop it in the oven and bake until the cheese is melted, bubbly, and golden—this should take anywhere from 45 minutes to an hour.
- Use a good quality tequila to enhance the flavor without overpowering the beef.
- Brown the beef before slow cooking to develop richer, deeper flavors.
- Let the enchiladas rest for a few minutes after baking to help the sauce soak in and the cheese set.
This dish combines tender, flavorful beef with a unique tequila twist that adds depth and complexity. The slow cooking makes the meat melt-in-your-mouth delicious, perfect for a comforting meal any day of the week.
Serve with a side of fresh guacamole, a simple green salad, or Mexican rice. A dollop of sour cream or a sprinkle of chopped cilantro on top adds fresh brightness to the dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the beef tender and the sauce flavorful. You can also freeze portions for up to 2 months; thaw overnight before reheating.
