Shredded Beef Enchiladas

 

Have you ever wondered what to do with left over pot roast?  One of my favorite things to do is turn it into enchiladas. It gives me two very different tasting dishes, and my family gets to enjoy the flavors they love.  In fact, at times, I'll freeze my leftover pot roast, labeled for shredded beef tacos or enchiladas, and defrost it on a day I have little time to cook.  It's a time saver and it's economical, and I love that it keeps my family happy and my budget on track!

For the enchilada sauce you'll need:
1/4 cup onion, finely diced
olive oil
1 [15 oz] can of tomato sauce
3 tsp taco seasoning [I used McCormick's]
1/2 tsp cumin
1/4 tsp ground chipotle pepper
For the filling:
1 small onion, diced
1 medium poblano pepper, diced
olive oil
1 [10 oz] can diced tomatoes & green chili's [I used Rotel Chili Fixin's]
1 Tbsp minced garlic
1 tsp cumin
1/4 tsp ground chipotle pepper
1/4 tsp oregano
1/8 tsp cinnamon
salt & black pepper to taste
3 cups cooked chuck roast, roughly chopped
1/2 cup mild/medium/hot  taco sauce [your preference]
6 [8 or 10 inch] flour tortillas
2 cups shredded colby-jack cheddar cheese, divided
3 Tbsp chopped cilantro

Directions:
Before you begin, make the enchilada sauce.  You can also make this ahead of time and refrigerate for a time saver.  In a small saucepan, cook 1/4 cup of chopped onion in a small amount of olive oil until translucent.  Add 1 can of tomato sauce and all of the seasonings.  Stir well and season with salt to your taste.   Lower the heat and simmer for 8-10 minutes then remove from the heat to cool slightly.

To make the filling for the enchiladas:
Preheat the oven to 375°F and spray a 9 x 13 inch dish with cooking spray.  In a stove top pot over medium high heat, saute the chopped onion and poblano pepper in a couple of drizzles of olive oil.  Season with salt and black pepper to taste.  Cook until the veggies turn translucent and are beginning to brown. 

Next, add 1 tablespoon of minced garlic and one can of diced tomatoes and green chilies.  The variety I used were already seasoned.  Cook on medium low heat until the tomatoes begin to break down and stew with the vegetables.  Add the cumin, chipotle powder, oregano and cinnamon.  Season with salt and pepper to taste.  Cook for about 7-8 minutes to allow the tomatoes to release some of their juice. [tip: if you'd like your tomatoes to have a finer texture, toss them into your food processor prior to adding them to the pot.]

Next add 1/3 cup of taco sauce and the shredded beef.  Simmer the beef on low heat for another 5-7 minutes to allow it to warm and soak in all of the flavors from the spices and tomato sauce. Remove from the heat.

Divide the shredded beef equally between 6 tortillas.  Sprinkle 1/2 of the shredded cheese on top.

Roll the tortillas and place seam side down side by side, in the baking dish.  Pour the enchilada sauce on top from end to end.

Sprinkle  the remaining 1 cup of shredded colby-jack cheese over the top and place into the oven.

Bake for 25 minutes until the cheese is golden and the enchiladas are bubbly around the edge.  Allow to rest for 5 minutes before serving.  Garnish with fresh cilantro. Yield: 6 enchiladas

Cook's note:

The tomatoes I used were already seasoned, so, I adjusted my seasonings so as not to overpower the dish.  If you're unable to find that variety, season to your taste.