Are you tired of the same old meals made from leftover pot roast? Transform your dinner routine with these mouthwatering Leftover Pot Roast Enchiladas! This delightful Mexican-inspired dish is not only a fantastic way to repurpose your pot roast, but it also packs a flavor punch that will have your family begging for seconds. With just 40 minutes of your time, you can whip up a hearty meal that’s sure to impress. Dive into our recipe and discover how easy it is to turn yesterday’s dinner into tonight’s fiesta!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups leftover pot roast, shredded
- 8 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup chopped onions
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a medium bowl, mix the shredded pot roast with half of the chopped onions and 1/4 cup of enchilada sauce to moisten the meat.
- Warm the corn tortillas in the microwave for 30 seconds or briefly in a skillet to make them more pliable and prevent cracking.
- Pour a thin layer of enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Fill each tortilla with about 1/4 cup of the seasoned pot roast, rolling tightly and placing seam-side down in the baking dish.
- Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring complete coverage.
- Sprinkle the shredded cheese and remaining chopped onions over the top of the enchiladas.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the edges are slightly crispy.
- Remove from oven and let rest for 5 minutes. Garnish with fresh chopped cilantro before serving.
Tips
- Prep Ahead: To save time, you can shred your leftover pot roast and chop the onions and cilantro ahead of time. This way, when you're ready to cook, everything is ready to go!
- Tortilla Trick: Warm the corn tortillas before filling them to make them more pliable. This will help prevent them from cracking when you roll them up.
- Sauce it Up: Don’t skimp on the enchilada sauce! A good layer on the bottom of the baking dish and over the top will keep your enchiladas moist and flavorful.
- Cheese Choices: While cheddar and Monterey Jack are excellent options, feel free to experiment with other cheeses like pepper jack for a spicy kick or a blend for added depth.
- Garnish for Greatness: Fresh cilantro adds a burst of freshness. Consider adding a squeeze of lime juice or a dollop of sour cream to elevate the dish even further!
Nutrition Facts
Calories: 304kcal
Carbohydrates: g
Protein: 21g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 50mg
