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Barbacoa Beef Enchiladas

Barbacoa beef and jack cheese inside flour tortillas and baked with a creamy salsa verde and more jack cheese.
4.73 from 11 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Enchiladas
Calories: 250kcal
Author: Mason Woodruff

Ingredients

  • 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

Instructions

  • 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.

Notes

Barbacoa Beef Substitutes

You can use a store bought barbacoa beef or other proteins like my Mexican slow cooker shredded beef, Texas pulled beef, shredded Mexican chicken, pork carnitas, or ground turkey taco meat.

Nutrition

Serving: 1Enchilada | Calories: 250kcal | Carbohydrates: 19g | Protein: 16g | Fat: 10g