These delicious enchiladas are made with braised beef and makes good use of leftover pot roast. You can also use pulled chicken or pork to make these enchiladas. I just happened to have some leftover braised pot roast; however, if you do not have it already and need a recipe, you can check out my Burgundy Pot Roast recipe. If the meat is prepared in advance, this dish comes together rather quickly. Here’s how to make it:
Start by making the enchilada sauce. Pour a 28 oz. can of ground or crushed tomatoes and 1/2 cup of water in a pot or pan large enough to dip tortillas in it.
To the tomato sauce, add 1 tablespoon of Chili Powder, and one tablespoon of finely chopped Chipotle Peppers with the adobo sauce. You can add more or less peppers according to taste but be sure to wash your hands and do not touch your eyes or face while handling the peppers. Add salt and pepper to taste and stir well. Heat the sauce until hot enough where you can still dip the tortillas without getting burned. Heating the tortilla and the sauce keeps them pliable. Next, preheat oven to 350 degrees and spray baking dish with cooking spray, I used a 9×13 glass pan. Then, prepare the rest of the ingredients.
Chop the cilantro and scallions and set aside for garnish before serving.
Shred 3 cups of roast beef and place in a bowl, and place 3 cups of Mexican style grated chees blend in another bowl. Wrap 10 -12 tortillas in damp paper towels and heat in the microwave until hot but not too hot to handle, 1-2 min. just before you are ready to assemble the enchiladas.
Place the pan with the semi hot sauce next to your assembly station and dip a tortilla on both sides into the sauce.
Place tortilla on a plate and add the shredded roast beef and then some cheese and roll up the tortilla gently and not too tight so it doesn’t crack the tortilla and place seam side down in the sprayed baking sheet.
Once all of the enchiladas are in the pan, pour the rest of the sauce over the enchiladas as shown. They do not have to be covered completely.
Cover with cheese and spray a sheet aluminum foil and place sprayed side down over the enchiladas slightly tented so it doesn’t touch the cheese.
Bake at 350 for 30 minutes and then remove foil and allow to cool a few minutes before serving,
If you prefer more browning, you can place the pan under the broiled for a minute or two. Serve the enchiladas topped with chopped cilantro and scallions, along with some sour cream.
This dish reheats well and leftovers can be frozen. Enjoy and happy cooking!
Pep Time: 30 min (If beef is already prepared) Cooking Time: 30 min
Difficulty: Easy Servings: 4-6
Preheat oven to 350 degrees
Ingredients:
3 cups shredded braised beef, or chicken or pork
3 cups Mexican style shredded cheese blend
12 tortilla shells
1 28 oz. can ground or crushed tomatoes
1/2 cup water
1 tablespoon chopped chipotle peppers with adobo sauce
1 tablespoon chili powder
1 bunch cilantro chopped
1 bunch scallions (green onions)
salt & pepper
1 16 oz. tub sour cream
cooking spray