These barbacoa beef enchiladas are a simple, Kinda Healthy spin on a dish from Jack Allen’s Kitchen, which has secured a spot on our list of the Best Restaurants in Austin, Texas. Our version swaps their slow-braised beef barbacoa for a lower fat, eye of round barbacoa beef made in a pressure cooker or slow cooker. The end result is a dish full of cheesy, shredded beef enchiladas that won’t break your calorie bank.
That way the next time you visit Austin, you can visit JAK and try their amazing enchiladas for yourself. You’ll also have to try their barbacoa stackers that inspired our barbacoa beef tostadas, as well as their zucchini bread french toast on the weekend brunch menu.
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Assembling Your Beef Barbacoa Enchiladas
This is a super basic recipe, but you will need to make the barbacoa beef first. If you lack the time, a store bought beef barbacoa will suffice. I’ve also included more recipe options like shredded chicken and carnitas in the recipe card at the bottom of the post.
Once your beef is ready to rock, all you’ll need is fat free Greek yogurt, salsa verde, Monterey jack cheese, and flour tortillas. The original JAK enchiladas include peppers and onions inside the enchiladas as well but as you know, there’s a picky eater in our house.
You’ll fill each tortilla with about 3 ounces of the beef mixture, roll them up, and place them in a large baking dish.
Top with more salsa verde and shredded jack cheese before baking for around 15-20 minutes in a 400ºF oven.
And that’s the way the tortilla crumbles. Easy enough, right?
Serving Your Barbacoa Beef Enchiladas
Pictured above, you’ll see my refried black beans alongside Spanish rice and pickled red onions. I used a recipe from A Farmgirl’s Dabbles for the pickled red onions. And if you’d like a lower carb rice option, check out this easy recipe for Spanish cauliflower rice.
The original beef barbacoa enchiladas from Jack Allen’s Kitchen are served with escabeche, black beans, and veggie rice. If you wanted to follow their lead, here are recipes for homemade escabeche and vegetarian Mexican rice.
Now get cookin’ and let me know what you think about these beef enchiladas! If you have a recipe question that’s not covered, leave a comment at the bottom of the post and I’ll help you out.
- 16 oz Barbacoa Beef
- 1 1/4 C (300g) Salsa Verde, divided
- 1/2 C (113g) Fat Free Greek Yogurt
- 8 6-inch Flour Tortillas
- 5 oz Shredded Monterey Jack Cheese. divided
- Preheat oven to 400ºF and spray a large baking dish with cooking spray.
- Mix the barbacoa with the Greek yogurt, 2 ounces of cheese, and 1/4 C (60g) salsa verde.
- Add about 3 ounces of the barbacoa mixture to the tortillas, rolling them up and placing seal side down in the baking dish.
- Top with the remaining 1 C (240g) salsa verde and 3 ounces of cheese. You can add more cheese if you'd like.
- Bake uncovered for 15-20 minutes or until the cheese is fully melted and the tortillas are slightly crispy around the edges.
Nutrition Information:Yield: 8 Enchiladas Serving Size: 1 Enchilada
Amount Per Serving: Calories: 250Total Fat: 10gCarbohydrates: 19gProtein: 16g