I can't wait for you to make this recipe!
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.
Grab your 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
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. Bake for 20 minutes.