Ahh pot roast. What other food says comfort more than pot roast? The problem is, what to do with the leftover pot roast. Sometimes we just eat it, although it is never as good, and sometimes I make beef BBQ with the leftover. The last few times I've made it the rest of the roast went in the trash. Bummer.
Yesterday my hubby recommended that I make beef enchiladas with the rest of the roast. Now I never thought of that so I consider it a challenge. I made them for dinner tonight and they were awesome! My menfolk like them even more than they like my chicken enchiladas! I never thought that was possible.
Here is how I made them:
I cut up the leftover roast, trimming as much fat off as possible.Take the meat and place in a fry pan with some butter. Maybe three tablespoons. Add chopped onions to taste and continue to cook. (I use my processor to whisk up onions and then put them in ziplock bags in the freezer) Add a can of Old El Paso mild enchilada sauce (Yes, I am a wuss, the medium is too hot for me) and add some cumin. Cook this on a med to low setting. It should have the consistency of Sloppy Joe's.
Take the beef off of the heat and set it aside. In another fry pan heat up some oil on a low setting and place a corn tortilla in the warm oil. You do NOT want it hot enough to fry the tortilla! Flip the tortilla over and then drain and place on a plate. In the center of the tortilla add some meat, a couple tablespoons full, and shredded cheddar cheese. Fold the tortilla sides around and place it seam side down in a baking dish. Do this until you've used up the meat.
Pour a second can of enchilada sauce over the top of the enchiladas and cover with more cheddar cheese. Bake at 350 degrees until bubbly, about 25 to 30 minutes. I served them with sour cream.
How easy is that?
Here is what you need:
2 fry pans
GF corn tortillas
2 cans of enchilada sauce, we used Old El Paso
cheddar cheese, shredded
leftover pot roast
a 9 X 13 pan