I mentioned earlier that to make my crazy med student life easier I made a huge pot roast. With this pot roast, I broke the left overs down to create brand new meals. Pretty great, right? Cook 1 thing and eat like a king for a week. Great time and money saver!
This is my Mexican inspired spin on pot roast! Cheesy pot roast enchiladas will become a family favorite for the pickiest of eaters. Pot roast, tortillas, cheese (and lots of it) and a zesty red sauce… so simple and yet, so scrumptious. This takes less than 10 minutes!
You Will Need (makes 2 servings using 2 enchiladas per person):
4 heaping spoonfuls of Shredded Pot Roast
1 c. Shredded Cheddar Cheese (or any cheese you have on hand) divided into 4 quarter cup portions to stuff the enchiladas.
1/2 c. Shredded Cheddar Cheese for topping the rolled enchiladas.
4 burrito sized flour tortillas
1 (10oz.) can of enchilada sauce (mild, hot, red or green…your preference)
Turn on your oven to 400F and grease an 8″x8″ pan.
Take a tortilla and sprinkle half of the portioned out cheese on to it.
Add a heaping spoonful of the shredded pot roast.
Top with the remaining portion of shredded cheese.
Roll up the tortilla and place in the baking dish.
Once all 4 tortillas are rolled, bake in the oven for about 5-6 minutes…just until the tortillas begin to get crisp.
Pour in a can of enchilada sauce.
Top with the remaining cheese! Ya know, you can never have too much cheese!
Place back into the oven for 3 minutes. Until the sauce is hot and the cheese is bubbly!
This is great by itself, but would also be great served with rice, beans, and a salad!