Cheesy Pot Roast Enchiladas

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!

Enjoy!