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Don’t you love it when you start experimenting in the kitchen, and you come up with a great new recipe? That’s exactly what happened when I put this dish together. You know I love all foods with a Mexican flavor, like chicken enchiladas and black bean enchiladas, but since I had left over pot roast, I thought I would give beef enchiladas a try.
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I never want to waste any food, but even a delicious pot roast can seem “same old, same old” when served two nights in a row. So, why not cook it once, but then morph it into a new meal so that the leftovers become something fresh and flavorful for your family?
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I served ours with Mexican rice (Knorr’s packet), Spicy Black Beans, and a green garden salad with shredded carrots, diced tomatoes, and my homemade Taco Salad dressing.
I have come to prefer corn over flour tortillas for enchilada meals, so this fit my tastes wonderfully!
(I topped mine with LOTS of Texas Pete Hot Sauce!)
- 1 lb. cooked, shredded beef
- 1 minced onion (I sliced mine thin, and used a small to medium onion)
- 2 sm. cans diced green chilies
- 1 clove minced garlic
- 2 pts. tomato sauce (small can is what I used)
- ½ tsp. salt
- 1 beaten egg (I needed 2)
- ½ lb. grated Cheddar cheese (Monterey Jack would be great too!)
- ½ tsp. cumin
- ½ tsp. oregano
- 12 soft corn tortillas
- Vegetables oil
- 1-2 c. enchilada sauce
- ½ c. sour cream
- Heat ½ inch of oil in skillet and fry tortillas about 15 seconds each side; remove and pat off excess oil. (I omitted this step, it seems like too many unnecessary calories, and it tasted great without it!)
- In separate skillet, heat 2 tablespoons oil and saute onion until tender.
- Add chili peppers, garlic, tomato sauce, salt, and pepper.
- Add shredded beef.
- Simmer uncovered 10 minutes.
- Dip tortillas in egg, fill with sauce mixture, roll and place in shallow greased baking dish.
- Pour enchilada sauce over tortillas, top with grated cheese and bake uncovered at 350 degrees for 15 minutes.
- Serve with a dollop of sour cream on each portion. Serves 6.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
Why do you dip the tortilla in egg? Just curious. LOVE this blog…thanks for all your hard work…you have blessed our family!
MB – I put the tortilla in the egg because it helps the corn tortillas stay together better, they tend to crumble and break VERY easily when you try to roll them. If you use flour, I would skip this step.
Wow thanks for the egg tip, We only use corn tortilla’s due to gluten free diet (celiac disease) so I tend to layer like lasagna b/c the tortilla crumbles. Can’t wait to try this.
this was delicious!! I used 1 can Rotel instead of 2 cans green chilies (bc thats what I had in my pantry:)) and flour tortillas… I also made my own enchilada sauce (that was also AMAZING) from http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html and it turned out AMAZING!! thanks for the recipe!
I’m making these tonight with left over meat from the chili pot roast recipe…except I used venison because my boys are hunters and we have been looking for recipes to try with our roast. The Chili Pot Roast was declared “best pot roast to date” by my 14 year old son! He won’t eat left overs so I love the idea of “re-purposing” the meat to make a completely different meal. I’ll probably cook pot roast more often!
Be sure to try a roast beef sandwich with leftovers, put lots of cheese, A-1 or their favorite steak sauce, then a side of steak fries. Men can’t resist that combo!!
So glad they liked it.