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Cheesy, beefy and almost completely hands-off, these barbacoa enchiladas are a tasty solution to dinner that everyone in your family will love. We’ve given barbacoa beef a quick and tasty weeknight-prep by cooking it in the slow cooker, so you barely have to lift a finger!MORE+LESS-
tablespoons Old El Paso™ hot & spicy taco seasoning mix
can (4.5 oz) Old El Paso™ Chopped Green Chiles
to 2 cups water or stock
Old El Paso™ flour tortillas
red bell pepper, diced
can (19 oz) Old El Paso™ Enchilada Sauce Mild
cups shredded pepper jack cheese
cilantro sprigs, for garnish
small plum tomato, chopped for garnish
Place the beef roast, taco seasoning, chiles and about a cup of water in a large pot. Cook on medium-low for about 3 hours. Keep turning the meat every 30 minutes or so and checking to see if it needs more liquid. Add more if needed.
Remove the beef from the pot and shred with two forks. Place back into the pot and keep on low until you're ready to assemble the enchiladas.
Preheat oven to 350°F. Pour 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish, spreading it evenly across the bottom of the dish. Evenly divide the beef among the 8 tortillas. Sprinkle with the diced bell pepper. Roll each enchilada up and place in the dish, seam-side down. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with cheese.
Bake for 30 minutes, or until cheese is browned and bubbly. Garnish with chopped tomatoes and cilantro before serving.
- To save even more time on weeknights, make the slow-cooked beef over the weekend and store in an air-tight container in your refrigerator until you’re ready to make your enchiladas.
- Want to turn down the spice? Substitute the Old El Paso™ hot and spicy taco seasoning mix for original taco seasoning mix.
More About This Recipe
- Traditionally for beef to be cooked barbacoa-style means it’s slow-roasted over an open fire or fire pit. We’ve taken that slow-roast concept by cooking the beef for these barbacoa enchiladas in the slow cooker. The gradual cooking method gently breaks down the muscle fibers of the beef, resulting in shred-able, tender meat.