Membership Portal

Shredded Beef Enchiladas

 

Shredded Beef Enchiladas

Meet the Monday remix. Sunday’s Salsa Pot Roast becomes tonight’s dinner: pile that tender leftover shredded beef into tortillas with a quick homemade enchilada sauce and plenty of cheese, then bake until bubbly. Because the beef is already cooked, this comes together fast. One roast, two very different meals, and zero waste. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 3 –4 cups shredded beef from the Sunday Salsa Pot Roast plus ½ cup reserved cooking juices
  • 1 can of your favorite enchilada sauce
  • 10 –12 flour tortillas or 12–15 corn tortillas, warmed on a dry skillet
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Optional garnishes: pico de gallo sour cream, avocado, cilantro, or green onions

Equipment

  • Saucepan
  • whisk
  • 9×13 baking dish (slow cooker or Instant Pot if making the beef from scratch)

Method
 

  1. Preheat the oven to 350°F.
  2. In a bowl, toss the shredded Sunday pot roast beef with ½ cup enchilada sauce (plus a splash of its reserved juices) to moisten.
  3. Pour a thin layer of enchilada sauce into the bottom of your 9x13 baking dish.
  4. Fill each tortilla with a spoonful of shredded beef and a spoonful of cheese. Roll up and place seam-side down in the 9×13 baking dish.
  5. Pour the desired amount of sauce over the enchiladas and top with the remaining cheese.
  6. Bake for 30 minutes, until bubbly.
  7. Serve topped with pico de gallo, sour cream, avocado, cilantro, or green onions, with a side of Mexican rice.

Notes

This is the Monday half of the Sunday Salsa Pot Roast; it turns that leftover shredded beef into a fresh, cheesy dinner with almost no extra effort.
No leftovers on hand? Make the beef from scratch: season a 2½ lb chuck roast with salt and pepper, cover with enchilada sauce, and slow-cook on LOW for 8 hours until it shreds, or use an Instant Pot on high pressure for 75 minutes with a 10-minute natural release. Freezing: assembled, unbaked enchiladas freeze for up to 3 months. Freeze the sauce separately so the tortillas don’t get soggy, then thaw overnight and bake as directed. Corn or flour tortillas both work great.
 
Sunday Salsa Pot Roast recipe: