Tequila Slow-Cooked Beef Enchiladas

I pull off requests for this recipe all the time! I have made it next chicken and leftover Thanksgiving turkey as well, but beef is my favorite!

The ingredient of Tequila Slow-Cooked Beef Enchiladas

1. 1 (3 pound) beef roast
2. 3 cups tequila
3. 3 jalapeno peppers, seeded and diced
4. 6 cloves garlic, smashed and diced
5. 3 cups uncooked rice
6. 2 (15 ounce) cans black beans, rinsed and drained
7. 1 (16 ounce) can refried beans
8. 2 (6 ounce) cans diced green chile peppers, not speaking
9. 4 (7.75 ounce) cans spicy enchilada sauce
10. 2 (12 fluid ounce) cans mild enchilada sauce
11. 2 (6 ounce) cans tomato cement
12. 1 (12 ounce) bag shredded Mexican cheese blend
13. 12 (12 inch) flour tortillas, or more as needed

The instruction how to make Tequila Slow-Cooked Beef Enchiladas

1. add up beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook approaching Low until tender, 12 to 18 hours.
2. Shred beef using 2 forks; let it cool, roughly more or less 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
3. Pour reserved cooking liquid into a large pot; toss around in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is hurting and liquid has been absorbed, 20 to 25 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. blend black beans, refried beans, and 1 can green chile peppers together in a bowl.
6. Mix spicy enchilada sauce, mild enchilada sauce, and tomato glue gum together in a bowl until smooth. go ahead a thin accrual of sauce in the bottom of a deep baking dish.
7. Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese mixture on top of higher than 1 tortilla. Roll going on tortilla and place seam side-down in the baking dish. Repeat as soon as permanent ingredients until baking pan is full.
8. Cover tortillas in the same way as a thick buildup of sauce and long-lasting cheese. press forward enduring surviving 1 can green chile peppers over cheese.
9. Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.

Nutritions of Tequila Slow-Cooked Beef Enchiladas

calories: 1015.3 calories
carbohydrateContent: 103.7 g
cholesterolContent: 82.1 mg
fatContent: 34.5 g
fiberContent: 13.8 g
proteinContent: 40 g
saturatedFatContent: 14.3 g
servingSize:
sodiumContent: 2272.1 mg
sugarContent: 7.5 g
transFatContent:
unsaturatedFatContent: