Ingredients
Scale
Ingredients
- 2 cups leftover pot roast, shredded
- 4 cups grated cheese {I used cheddar & mozzarella because that’s what I had on hand but Colby or Monterey Jack both work great too!
- 6–8 flour tortillas
- 2 {14 oz} cans red enchilada sauce
Instructions
Directions
- Combine shredded beef, 3 cups cheese and 1 can of enchilada sauce in a large bowl.
- Pour half the remaining can of enchilada sauce on the bottom of a 9×13 pan and spread evenly.
- Microwave the tortillas for a few seconds to make them easier to work with, then fill the tortillas with beef mixture {we like them thick, so I over stuff!}…
- Roll them up {I like to tuck the ends in too, unlike a traditional enchilada}, and place seam down in pan. Repeat until you are out of tortillas or beef mixture.
- Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese.
To Cook
- Cover with foil and bake at 350 degrees for 20 minutes or until cooked through. Remove foil and bake for additional 5 minutes.
To Freeze
-
Cover with foil and place pan on a cookie sheet so it freezes flat. When ready to use cook from frozen for 40-45 minutes at 350 degrees. Remove foil and bake for additional 5 minutes.