Barbacoa Enchiladas

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-

1 1/2

tablespoons Old El Paso™ hot & spicy taco seasoning mix

1

can (4.5 oz) Old El Paso™ Chopped Green Chiles

1

to 2 cups water or stock

8

Old El Paso™ flour tortillas

1/2

red bell pepper, diced

1

can (19 oz) Old El Paso™ Enchilada Sauce Mild

2

cups shredded pepper jack cheese

5

cilantro sprigs, for garnish

1

small plum tomato, chopped for garnish

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• 1

  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.

• 2

  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.

• 3

  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.

• 4

  Bake for 30 minutes, or until cheese is browned and bubbly. Garnish with chopped tomatoes and cilantro before serving.

Expert Tips

• 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.

No nutrition information available for this recipe

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.