Barbacoa Enchiladas

Name: Barbacoa Enchiladas
Prep time: 15 min
Total time: 4 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 1/2 lb beef roast; 1 1/2 tablespoons Old El Paso™ hot & spicy taco seasoning mix; 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles; 1 to 2 cups water or stock; 8 whole grain flour tortillas; 1/2 red bell pepper, diced; 1 can (19 oz) Old El Paso™ Enchilada Sauce Mild; 2 cups shredded pepper jack cheese; 5 cilantro sprigs, for garnish; 1 small plum tomato, chopped for garnish

5 Ratings

4 Comments

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-

By Bev Cooks

Updated March 16, 2017

Make with

Old El Paso

Ingredients

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

1/2

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

Steps

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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.