Shredded Beef Enchiladas Made with Leftover Pot Roast
Beef Enchiladas made easy! This Shredded Beef Enchiladas recipe is made with leftover pot roast and is perfect for a busy weeknight. 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.
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 F. Pour enough of the enchilada sauce in a 9"x13" 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
Calories: 375kcalCarbohydrates: 33gProtein: 24gFat: 16gSaturated Fat: 7gSodium: 1392mgFiber: 7g
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