Beer Enchiladas with Jalapeno Slaw

Beer Enchiladas with Jalapeno Slaw
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 head green cabbage, shredded
  • 1 white onion, thinly sliced
  • 2 jalapeno chiles, seeded and finely chopped
  • 2 tablespoons white wine vinegar
  • Salt
  • 3 1/2 cups Meat Sauce
  • 1/2 cup beer
  • 1 teaspoon ground cumin
  • 1/2 cup vegetable oil
  • 9 small corn tortillas
  • 1 1/2 cups shredded monterey jack cheese


In a medium bowl, combine the cabbage, onion, chiles and vinegar; season with salt and toss. Refrigerate until softened, about 1 hour.

Meanwhile, preheat the oven to 350 degrees . In a medium saucepan, combine the meat sauce, beer and cumin and bring to a simmer over medium heat. Cook, stirring occasionally, until the alcohol cooks off, about 7 minutes.

In a medium skillet, heat the oil over medium heat. Add the tortillas one at a time and cook for a few seconds on both sides; drain on paper towels. On a work surface, lay the tortillas flat and place 2 heaping tablespoons of the meat mixture down the center. Roll up and place side by side, seam side down, in a 9-by-11-inch baking dish. Cover with the remaining meat mixture; sprinkle with the cheese. Bake until the cheese is just melted, about 15 minutes. Serve with the slaw.