Zach's Alotta Southwestern Enchiladas

Recipe courtesy Zachary Smith, Riverside, CA

Show: Sara's SecretsEpisode: Pot Luck Contest

Rated: 5 stars out of 5Rate itRead users' reviews (27)

RECIPE
COMMENTS & REVIEWS(27)

Cook Time:
--
Level:
Intermediate
Yield:
8 to 10 large servings

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Ingredients

For the steak:

2 pounds tri-tip steak, cut into large chunks
1 cup water
1/4 cup anejo tequila
1 clove garlic, minced
1 serrano chile, diced
Kosher salt and freshly ground black pepper

For the enchiladas:

5 (7-ounce) cans tomatillo sauce
1 1/2 cups tomato sauce
1 pound pepper Jack cheese, grated
3 (15 1/2-ounce) cans black beans
1 (7-ounce) can diced chiles
2 dozen flour tortillas
Equipment: 2 (9 by 13-inch) baking pans

Directions

One day ahead, make the steak: In a slow cooker, combine the steak, water, tequila, garlic, and 1 serrano chile. Season with salt and pepper, to taste, and cook, on low, until very tender, about 12 hours or overnight. Shred the steak.

Make the enchiladas:

Preheat oven to 350 degrees F.

Combine the tomatillo and tomato sauces in a saucepan over medium heat and cook, stirring, until hot. Stir in 1/4 cup of the cheese.

Heat the black beans in another saucepan.

Combine little of the sauce, a bit of the black beans, a smidgen of the cheese, small morsels of the steak, and hints of the diced canned chiles in each tortilla and roll, keeping the ends untucked. Arrange the rolls in the pans and pour the remaining sauce over the top. Sprinkle with the remaining cheese and remaining chiles.

Cover the pans with foil and bake for 15 minutes. Serve immediately.

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Comments & Reviews

recipe Zach's Alotta Southwestern Enchiladas
Teri Los Gatos, CA 08-02-2009
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Great!
Rated: 5 stars out of 5

These turned out great! The flavor was wonderful and it was helpful that you cooked the meat in the crockpot the night... before. I don't like flour tortillas for enchiladas-they turn pasty as far as I'm concerned- so i used corn tortillas that I softened in the oven for a few minutes each before filling with the mixture. There is only 2 of us, so I made three 8X8 pans of enchiladas with 6 in each pan and froze 2 for later use. I will look for tri tip on sale to make again in future. They may even be good with other cuts of beef since you do the meat in the crock pot- most any cut will become tender! Loved it and having again tonight! Enjoy!Read more
recipe Zach's Alotta Southwestern Enchiladas
Denise Novato, CA 03-01-2009
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One great recipe
Rated: 5 stars out of 5

This was relatively easy to prepare. It is delicious and filling. I followed the recipe to a T and it was very much enjoyed... and will become a "go to" meal around here! My son was eating the leftovers for breakfast this morning!Read more
recipe Zach's Alotta Southwestern Enchiladas
Linda Coquille, OR 02-07-2009
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To Anonymous for help.
Rated: 5 stars out of 5

All you would have to do if you do not have a slow cooker is just cover the meat with water and maybe add an extra garlic to... this meat recipe, and a little more seasonings. Well, cook it on top of the stove. Put a lid on it, bring it to a boil, and then simmer, for a couple of hours or until it is very, tender. As you would do a pot roast. Happy Cooking!!!!! Linda.Read more
recipe Zach's Alotta Southwestern Enchiladas
Mike South Windsor, CT 12-03-2008
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The guys liked it
Rated: 5 stars out of 5

Made this for a group of friends some time ago and it was a big big hit. I pretty much made it according to the recipe and... it is darn near perfection. I have never made a dish that got so many compliments. Read more
recipe Zach's Alotta Southwestern Enchiladas
Anonymous 06-07-2008
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always a favorite
Rated: 5 stars out of 5

I have made this for several different work occasions and everyone has always loved it. Sometimes I pre-wrap everything... before I go to work and then put it in a crock pot to keep it warm if a stove is not available. It isn't quite as good, but it is still the best thing on the table by far. I LOVE these.Read more
recipe Zach's Alotta Southwestern Enchiladas
Marti Burbank, CA 03-07-2008
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Delicioso!
Rated: 5 stars out of 5

I love this recipe...don't have to go out for Mexican food anymore! I get to invite my friends over, make enchiladas & drink... margaritas... what more could you ask for?! I add a mixture of dried chiles (mild) to the crock pot just to add more diminsion & a jalapeno instead of the serrano to cut down on the heat (got kids wimpy friends). The tomatillo/tomato mixture is awesome & really adds a great flavor to this recipe. I also use a bag of mixed Mexican cheeses instead of the pepper Jack just to control the heat again. I REALLY love this recipe & it has been added to the "entertainment" rotation of meals I cook for my friends. Try it & enjoy!Read more