Tequila Slow-Cooked Beef Enchiladas

Name: Tequila Slow-Cooked Beef Enchiladas
Total time: 865
Yield: 12
Ingredients: 1 (3 pound) beef roast; 3 cups tequila; 3 jalapeno peppers, seeded and diced; 6 cloves garlic, smashed and diced; 3 cups uncooked rice; 2 (15 ounce) cans black beans, rinsed and drained; 1 (16 ounce) can refried beans; 2 (6 ounce) cans diced green chile peppers, divided; 4 (7.75 ounce) cans spicy enchilada sauce; 2 (12 fluid ounce) cans mild enchilada sauce; 2 (6 ounce) cans tomato paste; 1 (12 ounce) bag shredded Mexican cheese blend; 12 (12 inch) flour tortillas, or more as needed

Recipe by victoria koontz from allrecipes.com

Dinner 14 Hr. 25 Mins.

Ingredients

12 servings

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1 (3 pound) beef roast
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3 cups tequila
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3 jalapeno peppers, seeded and diced
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6 cloves garlic, smashed and diced
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3 cups uncooked rice
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2 (15 ounce) cans black beans, rinsed and drained
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1 (16 ounce) can refried beans

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2 (6 ounce) cans diced green chile peppers, divided
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4 (7.75 ounce) cans spicy enchilada sauce
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2 (12 fluid ounce) cans mild enchilada sauce
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2 (6 ounce) cans tomato paste
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1 (12 ounce) bag shredded Mexican cheese blend
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12 (12 inch) flour tortillas, or more as needed

Instructions

Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.