Tequila Slow-Cooked Beef Enchiladas

Ingredients

• 1 , 3 pound
• 3 cups tequila
• 3 jalapenos peppers , seeded and diced
• 6 cloves garlic , smashed and diced
• 3 cups uncooked rice
• 2 , 15 ounce
• 1 , 16 ounce
• 2 , 6 ounce
• 4 , 7.75 ounce
• 2 , 12 fluid ounce
• 2 , 6 ounce
• 1 , 12 ounce
• 12 , 12 inch

Instructions

1. 1

   Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.

2. 2

   Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.

3. 3

   Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

4. 4

   Preheat oven to 350 degrees F (175 degrees C).

5. 5

   Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.

6. 6

   Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.

7. 7

   Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.

8. 8

   Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.

9. 9

   Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.