Shredded Beef Enchiladas Made with Leftover Pot Roast are the perfect way to use up your leftover pot roast. These enchiladas are packed with flavor and will leave you feeling full and satisfied. The best part is that they’re easy to make and can be on the table in no time. So, if you’re looking for a delicious and hearty meal, look no further than these Shredded Beef Enchiladas Made with Leftover Pot Roast.
Shredded Beef Enchiladas Made with Leftover Pot Roast
You just made a pot roast, and now you have all this leftover shredded beef. What can you make with it? Most people would just end up eating the leftovers plain or maybe making a sandwich. But there are so many other things you can do with shredded beef!
One of our favorite recipes is Shredded Beef Enchiladas Made with Leftover Pot Roast. This recipe is easy to follow, and best of all, it uses up your leftover shredded beef. So if you’re looking for a way to use up your leftovers, this recipe is perfect for you!
Have more leftover pot roast than you will use in for shredded beef enchiladas? You can also make Shepherd’s pie. So good!
Need more enchilada ideas? Enchiladas are a favorite around our house. I love making Simple Chicken Enchiladas with White Sauce, Slow Cooker Salsa Verde Beef Enchiladas, Chicken and Black Bean Enchiladas
What Cuts of Beef Will Shred the Best?
I am using my leftover pot roast for this recipe. I use a classic New England style pot roast recipe using bottom round. You can use whatever beef cut that you typically use for pot roast. Rump roast and chuck roast another 2 good types of cuts to use.
Corn or Flour Tortillas?
When it comes to a traditional enchilada, you would use corn tortillas. Some people are set on flour tortillas. I think it is a personal choice. Sometimes I use one and another time I might use another. You want soft tortillas that are easy to roll.
Can Shredded Beef Enchiladas be Made Ahead?
You can start making these leftover pot roast enchiladas the day before. You can add the beef and other ingredients to the tortillas and place them in the casserole dish. I would get everything ready up until adding the enchilada sauce. I would wait until it is time to bake them before adding the remaining sauce. This will prevent the beef enchiladas from getting soggy.
Remove the casserole dish from the refrigerator about 30 minutes before you are ready to bake the dinner. This will let them come to room temperature before baking. Add the sauce and cheese and you can bake as normal.
If you want to make this as a freezer meal, I would work up to the same steps and then wrap it well and freeze it. I would add the remaining sauce before baking.
How to Store and Reheat Enchiladas
Once the enchiladas have cooled, place them in an airtight container. If leaving them in the baking dish, be sure to wrap it well with plastic wrap. The enchiladas will last for up to 5 days in the refrigerator.
To reheat the enchiladas, you can reheat in the microwave. Be sure to not over heat them or the tortillas will get hard.
You can also reheat at 350 degrees in the oven. Cover the baking dish with foil and bake for 25 to 30 minutes.
What to serve with these
I like to keep it simple when it comes to serving enchiladas. I will make a side of refried beans and rice. I like to make easy cheesy Mexican rice or Cilantro Lime Rice.
You could also add a green salad or roasted vegetables.
Ingredients
- 1 tbsp olive oil
- ½ cup diced green bell pepper
- ½ cup diced white onion
- 1 ½ cups shredded beef (leftover pot roast)
- 1 15 ounce can black beans, drained
- 1 cup salsa
- 8 (8-inch) soft tortillas
- 2 15 ounce cans enchilada sauce
- 2 cups shredded cheddar cheese
Shredded Beef Enchiladas made with Leftover Pot Roast
Preheat oven to 350 degrees F. Pour enough of the enchilada sauce in a 9×13 inch casserole dish to thinly coat the bottom of the dish, set aside.
Place olive oil in a large skillet, and saute onion and green bell pepper over medium heat until both are soft. To the skillet add the shredded beef and salsa. Stir until warmed through.
Spoon about 3/4 cup of the meat and bean mixture down the middle of each tortilla.
You’ll want to divide the meat mixture evenly between 8 tortillas. Use about ½ of the shredded cheese to sprinkle over the meat mixture. Roll each enchilada and place in the prepared baking dish, seam side down.
Repeat this step, until the casserole dish is full. Pour remaining enchilada sauce over the top and sprinkle on remaining cheese.
Place the casserole dish into the oven and bake for 20 minutes.
Shredded Beef Enchiladas Made with Leftover Pot Roast
Ingredients
- 1 tbsp olive oil
- ½ cup diced green bell pepper
- ½ cup diced white onion
- 1 ½ cups shredded beef leftover pot roast
- 1 15 ounce can black beans drained
- 1 cup salsa
- 8 8-inch soft tortillas
- 2 15 ounce cans enchilada sauce
- 2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Pour enough of the enchilada sauce in a 9x13 inch casserole dish to thinly coat the bottom of the dish, set aside.
- Place olive oil in a large skillet, and saute onion and green bell pepper over medium heat until both are soft. To the skillet add the shredded beef and salsa. Stir until warmed through.
- Spoon about 3/4 cup of the meat and bean mixture down the middle of each tortilla. You’ll want to divide the meat mixture evenly between 8 tortillas. Use about ½ of the shredded cheese to sprinkle over the meat mixture. Roll each enchilada and place in the prepared baking dish, seam side down.
- Repeat this step, until the casserole dish is full. Pour remaining enchilada sauce over the top and sprinkle on remaining cheese.
- Place the casserole dish into the oven and bake for 20 minutes.
Nutrition
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