Skip to main content

Barbacoa Enchiladas

(0 reviews)
Barbacoa Enchiladas
  • Prep Time 15 min
  • Total Time 4 hr 0 min
  • Servings 8
Error occurred while adding to favorites Error occurred while removing from favorites X
Error occurred while adding to favorites Error occurred while removing from favorites X

To imagine eating only one is pure insanity.


1 1/2
pounds beef roast
1 1/2
tablespoons Old El Paso™ hot & spicy taco seasoning mix
(4.5 oz) can Old El Paso™ diced green chiles
to 2 cups water or stock
whole grain flour tortillas
red bell pepper, diced
(19 oz) can Old El Paso™ mild enchilada sauce
cups shredded pepper jack cheese
cilantro sprigs, for garnish
small plum tomato, chopped for garnish


  • 1 Place the beef roast, taco seasoning, chiles and about a cup of water in a large pot. Cook on medium-low for about 3 hours. Keep turning the meat every 30 minutes or so and checking to see if it needs more liquid. Add more if needed.
  • 2 Remove the beef from the pot and shred with two forks. Place back into the pot and keep on low until you're ready to assemble the enchiladas.
  • 3 Preheat oven to 350°F.
  • 4 Pour about 1/2 cup of the enchilada sauce in the bottom of a 9x13 baking dish. Move the dish around to coat the bottom.
  • 5 Evenly divide the beef among the 8 tortillas. Sprinkle with the diced bell pepper. Roll each enchilada up and place in the dish, seam-side down. Pour the remaining enchilada sauce over the enchiladas.
  • 6 Sprinkle with cheese. Slide into the oven for 30 minutes, or until the cheese is browned and bubbly. If you need to broil it at the last minute, that's fine.
  • 7 Serve enchiladas garnished with chopped tomatoes and cilantro sprigs.

Nutrition Information

No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review


The place to feed your fix for recipes, food hacks, how-tos and party ideas.