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Plate with leftover barbacoa enchiladas

Beef Barbacoa Enchiladas Recipe


This cheesy beef barbacoa enchiladas recipe is a quick weeknight meal when you use leftover barbacoa! Family-approved + 35 min meal.


  • 2 1/2 cups leftover slow cooker barbacoa meat
  • 20 oz. enchilada sauce
  • 12 flour tortillas (about 8 inches)
  • 8 oz. shredded cheddar or Mexican blend cheese 
  • sour cream
  • chopped cilantro


  1. Preheat oven to 375 degrees.
  2. Heat slow cooker barbacoa meat for a minute or two in the microwave and roughly chop any big pieces. (You don’t need it to be warm, but want to be able to chop it a bit.)
  3. Spray a 9×13 in baking dish with cooking spray and pour about 3/4 cup enchilada sauce onto the bottom of baking dish.
  4. Layer 1/3 cup slow cooker barbacoa onto tortilla and top with about 2 Tbsp. shredded cheese. Roll up and put seam-side down into baking dish.
  5. Repeat with remaining tortillas and beef and cheese.
  6. Top enchiladas with remaining enchilada sauce and shredded cheese.
  7. Bake for about 20-25 minutes, until bubbly.
  8. While enchiladas are cooking, prep Tex-Mex side salad. 
  9. When it’s time to eat, top enchiladas with sour cream and cilantro and top salad with ranch as desired.


  • Use leftover barbacoa from slow cooker barbacoa burrito bowls
  • Enchilada sauce comes in varying levels of spice – choose what will work for your family!
  • Serve the enchiladas with this simple Tex-Mex side salad. 

Keywords: leftover barbacoa burritos