Tequila-Enhanced Slow-Cooked Beef Enchiladas

Ingredients 0/13

Step 1

Place the beef roast, tequila, jalapeños, 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.

Step 2

Pour that flavorful cooking liquid into a large pot and stir in the rice. Bring it to a boil, then lower the heat to medium-low, cover, and let it simmer for 20 to 25 minutes until the rice is cooked and the liquid is absorbed.

Step 3

While the rice is cooking, preheat your oven to 350°F (175°C). In a bowl, mix together the black beans, refried beans, and one can of green chiles. In another bowl, combine the spicy and mild enchilada sauces with the tomato paste until smooth. Spread a thin layer of this sauce on the bottom of a deep baking dish.

Step 4

Now, take a tortilla and layer on about 1/4 cup of the bean mixture, 1/4 cup of rice, 1/2 cup of shredded beef, a tablespoon of the sauce, and a couple of tablespoons of the Mexican cheese blend. Roll it up and place it seam-side down in the baking dish. Keep going with the rest of the tortillas and fillings until the dish is full.

Step 5

Top everything with a generous layer of the remaining sauce and cheese, then scatter the rest of the green chiles over the top. Pop the dish in the oven and bake for 45 minutes to an hour, until the cheese is bubbly and golden. Let it cool just a bit before serving, and enjoy!