Barbacoa Enchiladas

barbacoa enchiladas Entree Mexican
Barbacoa Enchiladas
  • Prep 15 min
  • Total 4 hr 0 min
  • Servings 8

Cheesy, beefy, barbacoa enchiladas are a great weeknight meal your family will love. MORE+ LESS-

Updated March 16, 2017
Old El Paso
Make with
Old El Paso


1 1/2
lb beef roast
1 1/2
tablespoons Old El Paso™ hot & spicy taco seasoning mix
can (4.5 oz) Old El Paso™ Chopped Green Chiles
to 2 cups water or stock
whole grain flour tortillas
red bell pepper, diced
can (19 oz) Old El Paso™ Enchilada Sauce Mild
cups shredded pepper jack cheese
cilantro sprigs, for garnish
small plum tomato, chopped for garnish


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  • 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. Pour about 1/2 cup of the enchilada sauce in the bottom of a 9x13-inch baking dish. Move the dish around to coat the bottom. 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.
  • 4
    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.
  • 5
    Serve enchiladas garnished with chopped tomatoes and cilantro sprigs.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Barba-GET IN MY FACE-coa. Before I created this here Barbacoa Enchiladas recipe, I found myself all, "wait, what IS barbacoa?" So, I looked it up, and it appears that in different regions of the world (and beyond) it's technically "cow's head." Um, okay. And then I read on to find out that it also means "to barbecue." Oh, okay! So wait, do I barbecue the cow's head? And will this hurt? So, I went to my butcher and asked him, "what the wonk-a-loo-loo is barbacoa?" And he goes, "WHEN DO YOU NEED IT BECAUSE YOU PROBABLY DON'T HAVE TIME." Just like that. And I replied, "what?" And then he said, "it's a low and ssssssslllllllloooooow method of cooking where you gently break down muscle fibers. And you use cow's cheek, but we don't have any." So I chirped, "Oh thank God!" And bought a beef roast instead. The end. I think my point is, this probably isn't teeeeeechnically barbacoa, since I cooked it in a pot, and probably used the wrong meat. But you know what, Chipotle does too! The end again. So I think what I'm trying to say is, please don't hate me for not being 100% authentic. I'm only doing what I can here! The end again again. Should we make it before you throw your computer in the trash? Okay. Cheesy, beefy, yum.
  • Grab some tortillas because we're just gettin' started! Check out these amazing enchilada recipes.

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