Friday, September 30, 2011

Another Use for a Roast

I know I'm not the first person to come up with this because I found the recipe online.  However, it was definitely a concept I'd never considered.

You saw on my meal plan that I was going to make a roast in the crockpot.  I did and it was very good.  After The Hubby and I had it for lunch the next day, though, we'd both had enough of meat, potatoes, and carrots.  I was talking to a colleague about this and she mentioned that she's made enchiladas with leftover roast meat.  Brilliant!  She said she'd send me her recipe but never did, so I didn't some Googling of my own and came across this: Pot Roast Enchiladas.  Why hadn't I ever thought of that?

The Hubby needed to run to the grocery while I was putting Baby Girl to bed on Wednesday night anyway to get milk for her at the sitter's, so I asked him to get a couple of extra ingredients to round out the stuff we already had.  We made the enchiladas last night and they were delicious!  I did my own tweaking so that I didn't use half of an ingredient or something.

My instructions:

  • Preheat oven to 350
  • Dice one whole green bell pepper and half of a large sweet onion and saute together in some EVOO.  Mix in one can of Rotel, about halfway drained, and the leftover pot roast, and just under 1/4 of the can of red enchilada sauce.  Cook until warm.
  • Spray small glass rectangular dish (maybe 8x11ish?) with cooking spray
  • Split filling approximately into eighths
  • Using taco-sized tortillas, place filling in a strip across the middle, sprinkle with some cheddar, then roll up (I didn't bother closing the ends) and lay seam down in the dish.
  • Repeat until all eight tortillas are filled (you'll have to smoosh them together to get them all to fit)
  • Pour remaining enchilada sauce over the top.  I didn't have quite enough to cover it, so some of the enchiladas weren't as saucy as others, but that was okay with me.
  • Bake for 15-20 minutes, until warm (I don't think it would hurt to cover, but I didn't.  The sauce got a little dried out, but it's alright.)

I served it with some corn (I'd planned on rice, but couldn't find the rice I swore I'd bought).

This was really yummy and an easy way to use up leftover pot roast when you don't want to just eat the same meal again.  Now what am I going to do with those potatoes and carrots, especially since I have a meal for tonight and am not cooking again until Tuesday?

1 comment:

Manday said...

This sounds delicious, if we didn't gobble up roast meat like candy whenever we make it! LOL. Maybe if I ever get a super HUGE roast I can give it a try!