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Shredded Beef Barbacoa 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! 
Cuisine Mexican
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 8 servings

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

Tangy Enchilada Sauce

Garnish (your favs!)

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 1/2 cup of the juices from the slow cooker after the Barbacoa is cooked, also for the Enchilada Sauce.
  • Whisk together the Tangy Enchilada Sauce ingredients. Simmer until thickened.
  • Heat black beans with 1/4 cup Tangy Enchilada Sauce. Stir in 3 cups Beef Barbacoa.
  • Spread 1/2 cup Tangy Enchilada Sauce on the bottom of a lightly greased 9x13 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

  • 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.