On Saturday night, I made my very first Pot Roast. I know, I know. How could I have never made a Pot Roast before? Well, to be honest, when you’re searching for “Food with Attitude” Pot Roast just doesn’t jump to the top of the list. And, to be really honest, it probably won’t be on my list of “have to haves” any time soon. In my opinion, pretty boring.
Leftovers, on the other hand, were anything but. These puppies absolutely melt in your mouth. I realized quickly after Googling “Leftover Pot Roast Enchiladas” that I was not alone in this discovery. In fact, it may be quite a common use for leftover PR.
Once I was on my way to making Enchiladas, I realized that I had no Enchilada sauce. Back to Google to find a fairly simple recipe. My only problem was that I didn’t have any canned Tomato Sauce. So, back to Google once again to find a substitution for canned Tomato Sauce. Low and behold, I found a great website Ingredient Substitutions where I learned that 1 cup of water + (1 ) 6 oz. can of Tomato Paste = 15 oz. can of Tomato Sauce. Who knew? Well, maybe you did, but I had no idea.
I’m not going to print the excellent Enchilada Sauce recipe, but you can Go Here to get it. I did make two adjustments to the recipe. I added about a half a teaspoon of salt and about a teaspoon or so of Chipotle chili in adobo sauce. I keep it frozen, so it’s hard to tell what is Adobo sauce and what is actually pepper. Keeps things interesting.
Ok, so while the sauce was simmering, I chopped up one onion and one green bell pepper and sauted them in a little olive oil.
Next, I shredded the left over Pot Roast. I didn’t weigh what was left over so it is impossible to give you exact measurements for this recipe. But, I’ve got lots of pictures (having fun with my new camera) to give you an idea of the ratios.
After the peppers and onions were done, I mixed them with the meat, about a half cup of black beans, one can of drained Rotel (my favorite ingredient) and a few ladles of the Enchilada sauce. You can see the consistency of the mixture below.
Then it was time to fill each tortilla. I used Whole Wheat.
Spread a couple of ladles of Enchilada sauce on the bottom of a 13 X 9 inch baking pan. Line up your Enchiladas like little soldiers all seam side down.
Cover with the rest of the Enchilada Sauce.
Add cheddar cheese or your favorite Mexican blend, cover with foil and bake at 350 degrees for 15 to 20 minutes. Serve by itself or over your favorite rice. I served it over brown rice and delish.
No leftover Pot Roast? Get yourself a Roaster chicken and shred the meat. Follow all the directions exactly as you would with shredded beef. Shredded pork, same thing.
This Dish was selected as a Top Ten Finalist in the Rotel Recipe Contest. Please click on the image to vote us the winner by June 30th.