Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Tequila Slow-Cooked Beef Enchiladas Recipe
Tequila slow-cooked beef enchiladas generate constant recipe requests due to their exceptional flavor that also works beautifully with chicken or leftover Thanksgiving turkey. This versatile recipe showcases how tequila enhances meat flavors while the slow cooking process ensures incredibly tender results. The alcohol cooks off while leaving complex flavor notes.
I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!
Prep Time:
45 mins
Cook Time:
13 hrs 10 mins
Additional Time:
30 mins
Total Time:
14 hrs 25 mins
Servings:
12
Yield:
12 servings
Cook Mode (Keep screen awake)
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
Directions
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.
Nutrition Facts (per serving)
| 1015 | Calories |
| 35g | Fat |
| 104g | Carbs |
| 40g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 1015 | |
| % Daily Value * | |
| Total Fat 35g | 44% |
| Saturated Fat 14g | 72% |
| Cholesterol 82mg | 27% |
| Sodium 2272mg | 99% |
| Total Carbohydrate 104g | 38% |
| Dietary Fiber 14g | 49% |
| Total Sugars 8g | |
| Protein 40g | 80% |
| Vitamin C 39mg | 44% |
| Calcium 425mg | 33% |
| Iron 10mg | 54% |
| Potassium 1348mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
