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Shredded Beef Barbacoa Enchiladas
Beef Enchiladas bursting with unbelievably tender, flavorful, Beef barbacoa, loaded with cheese and smothered in rich, tangy shortcut enchilada sauce! These shredded Beef Enchiladas are out of this world delicious and come together super quickly by using Slow Cooker Beef Barbacoa. You can make the beef ahead of time and even assemble the enchiladas completely ahead of time and refrigerate for an easy make-ahead dinner that everyone will LOVE!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- skillet
- microwave
- whisk
- baking dish
📝 Preparation Steps
1
Prepare Beef Barbacoa according to directions, using a 10 oz. can enchilada sauce in Barbacoa Recipe – you will use the rest for our Tangy Enchilada Sauce. Reserve 1/2 cup of the juices from the slow cooker after the Barbacoa is cooked, also for the Enchilada Sauce.
Beef Barbacoa (Slow Cooker)3 cups15 oz. mild red enchilada sauce1Remaining enchilada sauce from Barbacoa Recipe (approx. ¾ cup)hot sauce
2
If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about ⏱️ 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
3
Whisk together the Tangy Enchilada Sauce ingredients. Simmer until thickened.
15 oz. mild red enchilada sauce1Remaining enchilada sauce from Barbacoa Recipe (approx. ¾ cup)hot sauce
4
Heat black beans with 1/4 cup Tangy Enchilada Sauce. Stir in 3 cups Beef Barbacoa.
15 oz. mild red enchilada sauce1Remaining enchilada sauce from Barbacoa Recipe (approx. ¾ cup)hot sauceBeef Barbacoa (Slow Cooker)3 cups
5
Spread 1/2 cup Tangy Enchilada Sauce on the bottom of a lightly greased 9x13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla, top with cheese (approximately 2 cups total) roll up tightly and line (seam side down) in baking dish. Top enchiladas evenly with remaining Tangy Enchilada Sauce and remaining cheese (approximately one cup).
15 oz. mild red enchilada sauce1Remaining enchilada sauce from Barbacoa Recipe (approx. ¾ cup)hot sauce
6
Bake uncovered at 350 degrees F for ⏱️ 20-25 minutes or until cheese is completely melted and center is hot. Broil until cheese is golden (optional). Top or serve with desired garnishes.
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