Normally, my favorite homemade enchiladas are green chile chicken but these beef barbacoa enchiladas are a contender for my current first place! Lucky for me my ranking system when it comes to food is always changing and morphing based on new food experiences.
We raise grass fed Galloway cattle and as such, we have lots of this awesome flavorful beef in our freezer. So, I am always looking for fabulous ways to incorporate beef into my meals.
These beef barbacoa enchiladas are a wonderful way to use our healthy grass fed beef. My husband, who will tell it like it is, described these beef enchiladas as, “outstanding,” Sweet. That makes me happy happy. Another enchilada recipe in the keeper book. To make this recipe easier to throw together, I double the flavorful beef barbacoa recipe I make in a crockpot and freeze the meat with it’s cooking juice. Then I pull it out of the freezer, thaw and reheat for this second meal.
- Note-The beef used in this recipe must be cooked low and slow in a crockpot to obtain the proper flavoring before using it in this recipe. To make it easier on you and get two family meals for your mighty effort, may I suggest you make the beef barbocoa recipe for one quick meal such as salad, tacos, or beef barbacoa bowl, and freeze the other half of the meat with some of it's cooking sauce for this enchilada recipe? This kind of thing makes me happy happy!
- 3 C. Shredded Beef Barbacoa (See Recipe Here)
- 1 Tbsp. Canola Oil
- 1/2 C. Chopped Onion
- 1 20 Oz. Can of Red Enchilada Sauce
- 1/2 C. Chicken Broth
- 1/4 C. Fresh Cilantro Leaves
- 1, 4 oz. Can of Roasted Green Chilis. Only use half. I freeze the other half for a later use.
- 3 Cloves Garlic, Mined
- 1/2 Tsp. Salt
- 1/4 Tsp. Pepper
- 2 C. Shredded Colby Jack or Jack Cheese
- Corn Tortillas
- Green Onion and Sour Cream for Garnish-Optional
- Preheat oven to 350 degrees.
- In a measuring cup, add the chicken broth and flour and mix together well with a fork or small whisk. Set aside momentarily. Add canola oil to a large cast iron skillet and turn to medium/high. Add onion and saute for 1-2 minutes. Add minced garlic and sauté for 30 seconds (careful, any longer can burn the garlic easily.) Add the green chilis, cilantro, chicken broth/flour mixture and the enchilada sauce to the pan, stirring. Add the spices and the beef and bring to a boil for approximately 1 minute. Turn down to low and simmer.
- To assemble the enchiladas, use a greased large rectangular pan. (I use glass pyrex). Spoon some of the mixture into each tortilla and add some cheese to the top. Fold the sides of the tortilla around the mixture as if the tortilla is giving the mixture a bear hug. Place in your pan, tortilla seam side down. Continue filling each enchilada and placing them side by side (touching) leaving approximately 1 c. of the beef/sauce mixture in the pan to spoon over the top of the formed enchiladas in the pan.
- Spoon the remaining beef/sauce mixture over the top of the enchiladas and top with remaining cheese.
- Bake at 350 for 30 minutes, or until hot and bubbling. Serve immediately.