Ingredients
Enchilada Filling
- 3 cups Beef Barbacoa (Slow Cooker)
- 3 cups shredded sharp cheddar cheese divided
- 1 15 oz. can black beans rinsed and drained
- 8-10 flour tortillas
Tangy Enchilada Sauce
- 1 15 oz. mild red enchilada sauce
- Remaining enchilada sauce from Barbacoa Recipe approx. ¾ cup
- 1/2 cup reserved juices from slow cooker (in directions)
- 1 teaspoon cornstarch
Garnish (your favs!)
- sour cream
- lettuce
- Tomatoes
- avocado
- Guacamole
- salsa
- hot sauce
- chips
Instructions
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Prepare Beef Barbacoa according to directions, using a 10 oz. can enchilada sauce in Barbacoa Recipe – you will use the rest for our Tangy Enchilada Sauce. Reserve 1/2 cup of the juices from the slow cooker after the Barbacoa is cooked, also for the Enchilada Sauce.
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Whisk together the Tangy Enchilada Sauce ingredients. Simmer until thickened.
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Heat black beans with 1/4 cup Tangy Enchilada Sauce. Stir in 3 cups Beef Barbacoa.
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Spread 1/2 cup Tangy Enchilada Sauce on the bottom of a lightly greased 9×13 baking dish (layer will be very thin). Add the enchilada filling to the center of each tortilla, top with cheese (approximately 2 cups total) roll up tightly and line (seam side down) in baking dish. Top enchiladas evenly with remaining Tangy Enchilada Sauce and remaining cheese (approximately one cup).
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Bake uncovered at 350 degrees F for 20-25 minutes or until cheese is completely melted and center is hot. Broil until cheese is golden (optional). Top or serve with desired garnishes.
Carlsbad Cravings Original