Easy Beef Barbacoa Enchiladas Recipe
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Slow-Cooked Beef, Big Cozy Dinner Energy
What makes these especially good is the way the barbacoa pulls double duty. It flavors the beef while it cooks low and slow, then turns into the sauce that gets poured over the enchiladas, so every layer tastes rich, savory, and full of chipotle-lime depth.
The refried beans matter here too. They make the filling feel a little creamier, help the enchiladas hold together, and stretch that shredded beef into a pan that feels extra hearty without losing any of the good stuff.
Serve these warm with cilantro, chopped onions, avocado, and lime wedges so every bite gets something fresh on top. This is a great dinner for feeding a crowd, and it reheats beautifully when you want something cozy waiting in the fridge the next day.
Beef Barbacoa Enchiladas
These Beef Barbacoa Enchiladas are filled with tender shredded beef, refried beans, and Monterey Jack cheese, then topped with a rich homemade barbacoa sauce and baked until hot and bubbly. This cozy, hearty dinner is perfect for family meals, meal prep, or feeding a crowd.
Equipment
- Tongs
- Knife
- Measuring Cups
- Measuring spoons
- Wooden spoon or spatula
- Two forks
- Aluminum foil
Video
Ingredients
For the Beef Barbacoa:
- 3 to 4 pound chuck roast
- 1 tbsp olive oil or avocado oil or coconut oil
- 32 oz beef broth
- 3 chipotle peppers in adobo
- 2 tbsp adobo sauce
- 3 tsp kosher salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp ground allspice
- 4 bay leaves
- 4 garlic cloves minced
- 1 tbsp cumin
- 1 tbsp oregano
- ¼ cup fresh lime juice bottled lime juice works in a pinch
- 4 oz tomato paste
For the Enchiladas:
- 16 oz refried beans
- 8 flour tortillas or use gluten-free tortillas if needed
- 8 oz shredded Monterey Jack cheese or Oaxaca cheese or mozzarella
Optional Toppings:
- Fresh cilantro
- Chopped onions
- Avocado
- Lime wedges
Instructions
Make the Beef Barbacoa
- Preheat the oven to 350°F.
- Heat the oil in a large Dutch oven over medium-high heat.
- Sear the chuck roast for about 5 minutes per side until browned.
- Remove the roast and set aside.
- Add the beef broth, chipotle peppers, adobo sauce, kosher salt, black pepper, onion powder, allspice, bay leaves, garlic, cumin, and oregano to the Dutch oven. Stir well.
- Return the chuck roast to the pot and bring everything to a boil.
- Cover and transfer to the oven. Cook for 4 to 5 hours, or until the beef is fork-tender.
- Remove the beef from the pot and discard the bay leaves.
- Stir the tomato paste into the cooking liquid until smooth. Let it simmer for a few minutes if needed to thicken slightly. Taste and adjust salt and pepper.
- Shred the beef using two forks.
- Add about half of the sauce back into the shredded beef to keep it juicy and flavorful.
- Stir in the fresh lime juice.
Assemble the Enchiladas
- Preheat the oven to 375°F.
- Lightly grease a 9×13 baking dish.
- Spoon a little sauce onto the bottom of the baking dish.
- Fill each tortilla with a couple tablespoons of refried beans, some shredded barbacoa beef, and a little Monterey Jack cheese.
- Roll up each tortilla and place seam-side down in the baking dish.
- Pour the remaining sauce over the enchiladas.
- Top with the rest of the cheese.
Bake
- Cover with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is melted and the enchiladas are hot and bubbly.
- Let rest for 10 to 15 minutes before serving.
- Top with fresh cilantro, chopped onions, avocado, and lime wedges if desired.
Notes
- Beef can be made ahead and refrigerated until ready to assemble.
- If the sauce is too thin, simmer a few extra minutes after adding tomato paste.
- Warm tortillas before filling so they roll easier and do not crack.
- Let the enchiladas rest before serving so they hold together better.
Tips
- Sear the roast well for the best flavor.
- If the beef feels dry, add a little more cooking liquid.
- Freshly shredded cheese melts best.
- Great for leftovers and meal prep.
Nutrition
Calories: 603kcalCarbohydrates: 28gProtein: 47gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 143mgSodium: 3035mgPotassium: 879mgFiber: 5gSugar: 5gVitamin A: 542IUVitamin C: 6mgCalcium: 344mgIron: 7mg
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