Barbacoa Beef Enchiladas
Beef Enchiladas bursting with unbelievably tender, flavorful, Beef barbacoa, loaded with cheese and smothered in rich, tangy shortcut enchilada sauce! These shredded Beef Enchiladas are out of this world delicious and come together super quickly by using Slow Cooker Beef Barbacoa.  You can make the beef ahead of time and even assemble the enchiladas completely ahead of time and refrigerate for an easy make-ahead dinner that everyone will LOVE! 
Servings Prep Time
68 servings 25minutes
Cook Time
25minutes plus Barbacoa Recipe
Servings Prep Time
68 servings 25minutes
Cook Time
25minutes plus Barbacoa Recipe
up close of cheesy Beef Enchiladas in a white baking dish
Ingredients
Enchilada Filling
  • 3cups Beef Barbacoa (Slow Cooker)
  • 3cups shredded sharp cheddar cheesedivided
  • 1 15 oz. can black beansrinsed and drained
  • 8-10 flour tortillas
Tangy Enchilada Sauce
  • 1 15 oz. mild red enchilada sauce
  • Remaining enchilada sauce from Barbacoa Recipeapprox. ¾ cup
  • 1/2cup reserved juices from slow cooker(in directions)
  • 1 teaspoon cornstarch
Garnish (your favs!)
  • sour cream
  • lettuce
  • Tomatoes
  • avocado
  • Guacamole
  • salsa
  • hot sauce
  • chips
Instructions
  1. Prepare Beef Barbacoa according to directions, using a 10 oz. can enchilada sauce in Barbacoa Recipe – you will use the rest for our Tangy Enchilada Sauce. Reserve 1/2 cup of the juices from the slow cooker after the Barbacoa is cooked, also for the Enchilada Sauce.
  2. Whisk together the Tangy Enchilada Sauce ingredients. Simmer until thickened.
  3. Heat black beans with 1/4 cup Tangy Enchilada Sauce. Stir in 3 cups Beef Barbacoa.
  4. Spread 1/2 cup Tangy Enchilada Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla, top with cheese (approximately 2 cups total) roll up tightly and line (seam side down) in baking dish. Top enchiladas evenly with remaining Tangy Enchilada Sauce and remaining cheese (approximately one cup).
  5. Bake uncovered at 350 degrees F for 20-25 minutes or until cheese is completely melted and center is hot. Broil until cheese is golden (optional). Top or serve with desired garnishes.
Recipe Notes
  • You will only use 3 cups Beef Barbacoa for this recipe.
  • Cook your beef until it is fall apart tender. If it isn’t tender, your beef just needs to cook longer.  Even an hour can make the difference between tough meat and melt-in-your-mouth beef.
  • You can use corn tortillas instead of flour tortillas although I find corn tortillas fall apart more easily.
  • If you make your beef in advance and refrigerate it, then add it to the skillet at the same time as your black beans so it can reheat.
  • By nature, Barbacoa is quite tangy (which I love).  For less tangy Enchilada Sauce, replace part or all of the Barbacoa slow cooker juice with enchilada Sauce.
  • Black beans are optional.  If you omit the black beans then add 1 cup additional shredded beef.
  • Garnish! Garnish! Garnish!  These Best Beef Enchiladas are rich so I loooooove them with lettuce and sour cream to cut through and balance the richness.