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Earlier this week, I made a crock-pot mexican roast for dinner. But with all of the leftovers instead of making it into another taco, I decided to use it to make these spicy and cheese enchiladas. The Mexican roast meat makes the perfect filling for these enchiladas. Covered in red enchilada sauce and topped with cheddar cheese, tomatoes, onions and sliced jalapenos. These enchiladas make the roast even better than when served as tacos. They are spicy and cheesy, a great way to use up dinner leftovers.
The leftover shredded mexican roast is mixed with salsa, making the filling even more spicy. Spread a thin layer of enchilada sauce in the bottom of a baking dish. Place the beef filling on the center of each tortilla along with 2 tablespoons of the shredded cheddar cheese. Roll the tortilla up tightly and place seam side down into the enchilada sauce covered baking dish. Repeat with the remaining filing and pour the remaining enchilada sauce over them. Sprinkle with the shredded cheese, tomatoes, onions and sliced jalapenos. If the jalapenos are too spicy, you can leave them off. The enchiladas will still have tons of flavor.
Mexican Roast Beef Enchiladas
Ingredients
- 1 1/2 cups leftover Mexican roast
- 1/2 cup salsa
- 8 flour tortillas
- 1 ( 15 oz.) can red enchilada sauce
- 2 cups shredded cheddar cheese
- 1 large tomato, diced
- 1/2 cup diced red onion
- sliced jalapenos
Instructions
- Preheat oven to 350 F. Mix beef and salsa together in a medium bowl. Evenly spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Place beef mixture in tortillas with 2 tablespoons cheese. Roll up tightly and place seam side down into the baking dish. Repeat with the remaining beef mixture and tortillas.
- Pour the remaining enchilada sauce over enchiladas and top with the remaining shredded cheddar cheese.
- Top with diced tomato, diced onion and jalapeno slices. Bake for 20-25 minutes.