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!
BEEF BARBACOA RECIPE VIDEO
I am slightly obsessed with my Beef Barbacoa Recipe. I love it more than my Carnitas, Carne Asada, Mexican Chicken and Chipotle Pork. It is hands down my favorite Mexican meat/chicken and so I knew it belonged as the star in these easy Beef Enchiladas – because after all Beef Enchiladas are only as good as the beef- so it better be goooooooood!
How to Make Shredded Beef for easy Beef Enchiladas
What I especially love about Beef Barbacoa is that the shredded beef makes your beef enchiladas not only unbelievably delicious but SO easy! You can even make the beef days in advance and warm it with the beans and enchilada sauce or dump and run to let it braise all day while your home fills with the chipotle aroma.
To make the shredded Beef Barbacoa, simply sear the meat to create the Maillard reaction resulting in rich, deep, complex flavor, then add ½ cup mild enchilada sauce, chopped green chilies, minced chipotles in adobo sauce, lime juice, cider vinegar, brown sugar, Worchestershire sauce, liquid smoke and our bevy of handpicked fiestalicious spices and then let the meat cruise to flavor exploding tenderness.
One thing to note is to use a 10 oz. can enchilada sauce in your Beef Barbacoa recipe because although you only use ½ cup in the slow cooker, we will use the remaining approximately ¾ cup in our Enchilada Sauce.
How to Make Easy Enchilada Sauce
This Enchilada Sauce couldn’t be any easier – or more flavorful. It only uses 4 ingredients:
- remaining enchilada sauce from the 10 oz. can used in Beef Barbacoa (as previously mentioned above)
- one 15 oz. can enchilada sauce
- ½ cup juices from slow cooker after the Beef Barbacoa is cooked
- 1 teaspoon cornstarch
Whisk the ingredients together in a small saucepan, simmer for a few minutes and that’s it lusciously rich and tangy Enchilada Sauce!
If you have a homemade Enchilada Sauce you love, feel free to use that and consider replacing some of the chicken broth with the slow cooker juices.
Tips and Tricks for Beef Enchiladas
- 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 but you will need to either flash fry them or microwave them to soften and then dip in enchilada sauce before rolling. See details in the notes of the recipe card.
- 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.
- Black beans are optional. If you omit the black beans then add 1 cup additional shredded beef.
- By nature, Barbacoa is quite tangy. For less tangy Enchilada Sauce, replace part or all of the Barbacoa slow cooker juice with enchilada Sauce.
- 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.
Now whip up some Mexican Rice or Cilantro Lime Rice and if you’re feeling extra fun and flirty then blend up some Salsa Verde and/or Homemade Salsa, Pico de Gallo or guacamole then open wide for epic Barbacoa Beef Enchiladas AKA Mexican comfort food at its most obsessive worthy.
Looking for more Enchilada Recipes?
- Creamy Green Chile Chicken Enchiladas
- Salsa Verde Honey Lime Chicken Enchiladas
- Jalapeno Chicken Enchiladas
- Chipotle Mango Black Bean Chicken Enchiladas
- Breakfast Ham and Cheese Enchiladas
LOOKING FOR MORE MEXICAN RECIPES?
- Southwest Chicken Egg Rolls
- Barbacoa Beef Taco Bowls with Hash Browns
- Smothered Baked Chicken Burritos
- Slow Cooker Salsa Verde Chicken
- Chicken Tortilla Soup
- Skillet Chicken Fajitas
- Best Beef, Bean and Cheese Burritos
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Shredded Beef Barbacoa Enchiladas
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Ingredients
Enchilada Filling
- 3 cups Beef Barbacoa (Slow Cooker)
- 3 cups shredded sharp cheddar cheese divided
- 1 15 oz. can black beans rinsed and drained
- 8-10 flour tortillas or 10-12 quality corn tortillas like La Tortilla Factory
Tangy Enchilada Sauce
- 1 15 oz. mild red enchilada sauce
- Remaining enchilada sauce from Barbacoa Recipe approx. ¾ cup
- 1/2 cup reserved juices from slow cooker (in directions)
- 1 teaspoon cornstarch
Instructions
- 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 ½ cup of the juices from the slow cooker after the Barbacoa is cooked, also for the Enchilada Sauce.
- If using corn tortillas: (This flash frying is optional but recommended, see Notes for microwave option). Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas.
- Whisk together the Tangy Enchilada Sauce ingredients. Simmer until thickened.
- Heat black beans with ¼ cup Tangy Enchilada Sauce. Stir in 3 cups Beef Barbacoa.
- Spread ½ 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).
- 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.
Notes
- How to microwave corn tortillas: Flash frying the corn tortillas gives them texture, prevents them from tearing and enhances the flavor. You can microwave the tortillas instead but it’s not as foolproof. To microwave corn tortillas, work in 2 batches. Place 6 tortillas on a microwave safe plate, cover with a moist paper towel and microwave 40 to 60 seconds so they are warm and pliable. Fill and roll tortillas while they’re still warm then repeat with remaining tortillas.
- 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.
- 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.
TO USE CORN TORTILLAS
Corn tortillas are prone to to tearing unless you use quality tortillas like La Tortilla Factory. To soften, choose between:- FLASH FRY TORTILLAS: While the sauce is simmering, add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Repeat with all tortillas. Dip in slightly warmed enchilada sauce if not using quality tortillas.
- MICROWAVE: Wrap a stack of tortillas in damp paper towels or clean kitchen cloth and microwave for 30 seconds to 1 minute. Dip in slightly warmed enchilada sauce if not using quality tortillas and roll immediately while they’re still warm then repeat with remaining tortillas.
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Mona Recipes says
A very simple recipe to eat with my family. Thanks, I really enjoy visiting on your site.
Jen says
Thank you for your kind words Mona! I hope your family loves these enchiladas!
Kate says
I am obsessed with your beef Barbacoa! I can’t wait to make this and it is sooo easy!
Jen says
YAY! I’m so happy you love the Barbacoa as much as me! I am pretty sure you will love these enchiladas just as much! Thanks Kate!
Jeannine says
Just made them tonight. They were so delicious. The family has decided they like this recipe better than the standard enchilada, and i’m to make this one from now on! Yum!
Jen says
That is awesome you made them already and I’m thrilled they were such a hit with your family! Thank you Jeannine!
Anna @ Crunchy Creamy Sweet says
I am swooning over these delicious looking enchiladas! LOVE the barbacoa filling!
Jen says
Thank you Anna! The amazing Barbacoa makes these soooooo good!
Lindsay Sink says
Just made beef barbacoa yesterday and it is my favorite Mexican beef dish ever. Made a stacked galletta as I don’t care for soft flour tortillas and it came out melt in your mouth delicious. And, so easy to make as the slow cooker does all the work. Awesome, versatile dish. Wife and I are empty nesters so one roast makes at least three frozen future dinners. Thanks so much for all your great recipes.
Jen says
You are so welcome Lindsay, I’m thrilled you love the Barbacoa – you have great taste as it is my favorite meat too! Your stacked galletta is a fabulous idea and definitely a suggestion I need to add to the recipe!
Lindsay Sink says
For your My galletta starts with a corn tortilla with refried beans, another tortilla loaded with beef barbacoa, another tortilla then topped with enchilada sauce and melted chess. It is garnished with pico de gallo. The barbacoa used like this makes a wonderful meal joined with just a salad.
Jen says
Absolute Perfection!
Stephanie says
Made these enchiladas last night after letting the slow cooker make your barbaoca meat. The house smelled amazing and the flavor was incredible. I used 5lbs of meat & thought it might get watered down, but like all your slow cooker meat recipes, there is so much flavor & spice packed into it, the meat comes out incredible. I made your homemade enchilada sauce first (because I will never, ever buy canned again, it’s that good), so I could add the 1/2 c. to the meat mixture as it cooked then simply poured the rest over the top of the enchiladas. I’ve made all of your enchilada recipes now for the family and can’t say there is a favorite because they are all incredibly delicious. My young daughter went into the slow cooker with a fork to taste the meat and said the meat was so amazing she didn’t want it in enchiladas, just wanted me to serve the meat straight up the way it was in a bowl. Haha. i still made the enchiladas but next time will make barbcoa bowls.
Jen says
YAY! I’m so happy the Beef Barbacoa and the enchiladas were a new favorite! I am right there with you – so hard to pick a favorite, but I’m honored you’ve tried and love them all! i hope you love the Barbacoa bowls – the hash browns are a fun twist!
Susan says
What size tortillas should be used?
Jen says
Hi Susan, you will want to use taco or fajita size – 7-8 inches. Enjoy!
Susan says
Awesome meal. We made the enchilada sauce, too. Such wonderful and deep flavours. Everyone was thrilled with the meal. Better enchiladas than any restaurant. Meat was incredibly tender. This will be a regular favourite to our repertoire.
Jen says
Thanks so much for the awesome review Susan, I’m so pleased this barbacoa will be on repeat!