Beef Barbacoa Enchiladas
These beef barbacoa enchiladas transform your pre-made batch component into a complete Mexican dinner in about 15 minutes of active prep. The tortillas get a quick oil treatment for pliability, then roll around seasoned barbacoa and cheese before baking until bubbly. Perfect for getting a restaurant-quality meal on the table fast on busy weeknights.
Equipment
- Oven
- Small 6-8inch Skillet
- Medium Bowl
- Plate
- Paper Towels
- Baking Dish
Ingredients
Enchiladas
- 1 batch Beef Barbacoa thawed
- 16 Corn Tortillas yellow
- 8 oz Monterey Jack Cheese shredded, for filling
- 8 oz Monterey Jack Cheese shredded, for topping
- 1 cup Enchilada Sauce
Frying
- 1 cup Avocado Oil or beef fat, for softening tortillas
Instructions
- Preheat oven to 375°F.
- Heat the oil in a small 6-8 inch skillet over low heat.
- Place each corn tortilla in the hot oil one at a time until it starts to sizzle.
- Remove and drain on a plate lined with paper towels.
- Repeat until all 16 tortillas are done.
- Mix 8 oz of shredded Monterey Jack with the cold beef barbacoa in a medium bowl.
- Place about 2 oz of the barbacoa and cheese mixture across the lower third of each tortilla.
- Roll tightly like a carpet.
- Place seam-side down in a baking dish.
- Continue until all enchiladas are assembled.
- Spoon the enchilada sauce across the center of the enchiladas, leaving about a half inch of the tortilla ends uncovered.
- Sprinkle the remaining 8 oz of shredded cheese evenly across the top.
- Bake for approximately 30 minutes or until the beef reaches 165°F.
- Serve with Mexican Rice, Refried Beans, chips and salsa, guacamole, and sour cream.
Notes
The key to pliable corn tortillas is the quick oil bath—it prevents cracking during rolling and adds flavor. If your barbacoa is frozen, thaw it completely before mixing with cheese; cold is fine, but frozen will extend baking time significantly. You can assemble these completely and refrigerate for up to 24 hours before baking, making them ideal for prep-ahead dinners. For lighter enchiladas, skip the oil step and warm tortillas in a dry skillet or directly over a gas flame for 10-15 seconds per side. The beef fat rendered from your barbacoa batch is the most flavorful option for the oil, but avocado oil works perfectly fine. Leftovers reheat well covered in foil at 350°F for 15-20 minutes.
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