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Barbacoa Enchiladas (Enchiladas de Barbacoa)

Beef barbacoa enchiladas are the perfect thing to make when you have leftover barbacoa meat. This delicious and easy recipe will impress all your friends and family!

barbacoa enchiladas on a white plate.

In case you don’t know what barbacoa is it’s shredded beef flavored with dried chilies and a variety of spices and seasonings.

It’s often prepared for special occasions but it’s easy enough to make on regular days as well.

Ingredients for leftover barbacoa enchiladas

  • flour
  • chili powder
  • garlic powder
  • onion powder
  • ground cumin
  • chicken bouillon
  • vegetable oil
  • water
  • corn tortillas
  • leftover over shredded barbacoa meat
  • shredded mozzarella cheese
  • diced onion (for garnishing)
  • chopped cilantro (for garnishing)
enchiladas de barbacoa on a white plate.

How to make enchiladas de barbacoa

The first thing you need to do is make the enchilada sauce.

Heat up the oil in a pot over medium heat. Once hot whisk in the flour and cook for about a minute.

Then add the chili powder, garlic powder, onion powder, ground cumin and chicken bouillon and whisk until clumpy.

Cook for another minute.

making enchilada sauce.

Next slowly stir in the water while continuously stirring to prevent lumps from forming.

Bring the sauce to a boil then simmer for about 10 minutes or until thickened. Continue to stir frequently.

Remove the sauce from heat and set aside.

Enchilada sauce in a pot.

Next heat up enough oil for frying in a pan over medium high heat.

Once the oil is hot quickly fry the tortillas one at a time for a few seconds on each side.

Then transfer the tortillas to a paper towel lined plate to drain.

Frying a corn tortilla.

Preheat the oven to 350.

Get out a casserole dish for baking. Now dip a tortilla in the enchilada sauce and place it in the baking dish.

Next fill the tortilla with some of the shredded barbacoa meat.

Assembling a barbacoa enchilada.

Roll the tortilla closed and repeat this process with the rest of the tortillas.

assembled beef barbacoa enchiladas.

Top the assembled enchiladas with the shredded mozzarella cheese.

Shredded mozzarella cheese on top of barbacoa enchiladas.

Then put the baking dish in the oven and bake for about 15 minutes or until the cheese has melted.

Serve the enchiladas and garnish them with diced onion and chopped cilantro.

Baked beef barbacoa enchiladas.

More ways to use leftover barbacoa

Besides making enchiladas there are many other ways you can use leftover barbacoa meat.

Try making barbacoa quesadillas.

Just heat up a skillet over medium heat.

Then add a corn tortilla to the skillet and heat up both sides.

Next add a little shredded cheese to one side of the tortilla.

Then a little shredded barbacoa then a little more cheese and fold the tortilla closed.

Cook the quesadilla on both sides until the cheese has melted.

And now you have a barbacoa quesadilla.

You can also add the shredded meat on top of picaditas.

You can even make wet burritos.

There are many possibilities, so get creative!

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Barbacoa enchiladas recipe

This easy enchilada recipe for leftover barbacoa meat is absolutely delicious and it’s one of my favorite ways to use shredded barbacoa.

I hope you enjoyed today’s recipe.

Let me know what you think of it in the comments below.

Thanks for visiting!

shredded beef barbacoa enchiladas on a white plate.
shredded beef barbacoa enchiladas on a white plate.
5 from 1 vote
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Barbacoa Enchiladas

Barbacoa enchiladas are an excellent way to use up leftover shredded barbacoa meat.

Course Main Course
Cuisine Mexican
Keyword barbacoa enchiladas, beef barbacoa enchiladas, enchiladas de barbacoa
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6
Calories 390 kcal
Author Carissa

Ingredients

  • 2 tbs flour plus more for frying
  • 2 tbs chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground cumin
  • 1 1/2 tsp chicken bouillon
  • 2 tbs vegetable oil
  • 2 cups water
  • 12 corn tortillas
  • 2 cups shredded barbacoa meat
  • 2 cups shredded mozzarella cheese
  • 1/2 white onion diced
  • 1/2 bunch cilantro chopped

Instructions

  1. Heat up the 2 tbs of oil in a pot over medium heat. Once hot whisk in the flour and cook for about a minute.

  2. Then add the chili powder, garlic powder, onion powder, ground cumin and chicken bouillon and whisk until clumpy. Cook for another minute.

  3. Slowly stir in the water while continuously stirring to prevent lumps.

  4. Bring the sauce to a boil then simmer for about 10 minutes or until thickened. Continue to stir frequently. Remove from heat and set aside.

  5. Next heat up enough oil for frying in a pan over medium high heat.

  6. Once the oil is hot quickly fry the tortillas one at a time for a few seconds on each side. Then transfer the tortillas to a paper towel lined plate to drain.

  7. Preheat the oven to 350.

  8. Get out a casserole dish for baking. Dip a tortilla in the enchilada sauce and place it in the baking dish.

  9. Fill the tortilla with some of the shredded barbacoa meat.

  10. Roll the tortilla closed and repeat this process with the rest of the tortillas and shredded meat.

  11. Top the assembled enchiladas with shredded mozzarella cheese.

  12. Put the baking dish in the oven and bake for 15 minutes or until the cheese has melted.

  13. Serve the enchiladas and garnish with diced onion and chopped cilantro.

Nutrition Facts
Barbacoa Enchiladas
Amount Per Serving
Calories 390 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 84mg28%
Sodium 375mg16%
Potassium 465mg13%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 1g1%
Protein 27g54%
Vitamin A 1101IU22%
Vitamin C 1mg1%
Calcium 260mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




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