Tequila Slow-Cooked Beef Enchiladas

Recipe View Marinate the Beef: In a slow cooker, combine the beef roast, tequila, jalapeno peppers, and garlic. Cover and cook on Low until the beef is extremely tender and easily shreds, 12 to 18 hours.

Recipe View Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Allow it to cool slightly, about 30 minutes. Transfer the shredded beef to a plate, reserving the flavorful cooking liquid in the slow cooker.

Recipe View Cook the Rice: Pour the reserved cooking liquid from the slow cooker into a large pot. Stir in the uncooked rice. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer until the rice is tender and the liquid has been fully absorbed, 20 to 25 minutes.

Recipe View Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).

Recipe View Prepare the Bean Mixture: In a bowl, mix together the black beans, refried beans, and one can of diced green chile peppers.

Recipe View Prepare the Enchilada Sauce: In a separate bowl, whisk together the spicy enchilada sauce, mild enchilada sauce, and tomato paste until smooth and well combined. Spread a thin layer of this sauce on the bottom of a deep baking dish to prevent sticking.

Recipe View Assemble the Enchiladas: Spoon approximately 1/4 cup of the bean mixture, 1/4 cup of cooked rice, 1/2 cup of shredded beef, 1 tablespoon of enchilada sauce, and 2 tablespoons of Mexican cheese blend onto each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining ingredients until the dish is full.

Recipe View Top and Bake: Cover the enchiladas with a generous layer of the remaining enchilada sauce and sprinkle the remaining shredded cheese evenly over the top. Spread the remaining can of diced green chile peppers over the cheese.

Recipe View Bake: Bake in the preheated oven until the cheese is melted, bubbly, and lightly golden brown, 45 minutes to 1 hour.