Tuesday, August 23, 2011

Beef Enchiladas

I so enjoyed my time visiting with my mom in Tennessee.

One tradition she started is to have her "fabulous" Pot Roast ready and waiting for me when I arrive.  This visit was no exception.  Her pot roast is a family favorite and no one makes it as good as she can.  It's succulent and juicy, it just falls apart!

Click on the link to get the recipe for Mom's Famous Pot Roast .  It's well worth it!

So what to do with all that left over roast beef? 

Well, we could make beef hoagies or french dip sandwiches...but being from California we LOVE Mexican food.  Franklin, Tennessee has a couple of Mexican restaurants around town, but they are different from the Mexican food you get in LA.  And, mom misses her Mexican food!!!  So I decided to give her a mexi-fix.  We needed to make something quick and easy.  Beef Enchiladas!

So simple, lots a spicy flavor, and on the table in a flash!

Let's make Beef Enchiladas.

First, make the filling. 

Take your leftover pot roast and shred it up and place it in a medium sized bowl.  Add a good amount of Rotel Mexican using the juices as well!  This has great flavors with diced tomatoes, chilies, cilantro, and lime.  Add a good amount of shredded Monterey Jack cheese...and then add some more!  Mix well.

Pour some enchilada sauce in the bottom of a pan.  Pan size depends on how many you are making.  We used an 8x8 pan, making 4 enchiladas.  Take a 6 inch flour tortilla and place some of the beef filling down the middle of the tortilla.  Roll them up putting them in the pan seam side down.

Top with enchilada sauce and more shredded cheese.

Look how cute she is!!

Pop them in a preheated oven at 350 degrees for about 15-20 minutes until bubbly hot and cheese is melted.

That's it!  Simple as that...your done...now go eat!!


Hope you try these with your leftovers, they are really easy and pack a flavor punch!

Beef Enchiladas

makes 4 enchiladas

Leftover pot roast, shredded
1/2 can Rotel Mexican with juices
1/2 c. Monterey Jack cheese, shredded  (pepper jack would be awesome as well!)
1 can Enchiladas Sauce (I used Ole' El Paso)
4 - 6" Flour Tortillas

Make the filling by placing shredded pot roast in a bowl.  Mix in a good amount of Rotel Mexican along with some juices.  Add shredded cheese and mix well.

In an 8x8 pan pour some Enchilada sauce in the bottom of the pan.  Take a flour tortilla and spoon some beef filling down the middle.  Roll up the tortilla and place in the pan, seam side down.

Pour rest of the enchiladas sauce over the top of the tortillas and top with more shredded cheese.

Place in a pre-heated oven at 350 degrees.  Bake for 15-20 min until hot and bubbly.

1 comment:

  1. What a smart way to use your leftover pot roast! I love it!



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