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Barbacoa Enchiladas

BevCooks Recipe by

Barbacoa Enchiladas

To imagine eating only one is pure insanity.

(0 reviews)
  • Prep Time 15 min
  • Total Time 4 hr 0 min
  • Servings 8
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1 1/2
pounds beef roast
1 1/2
tablespoons Old El Paso hot and spicy taco seasoning
(4.5 oz) can Old El Paso diced 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.
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