Monday, December 26, 2011

Left over Shredded Roast Enchiladas

Left over Shredded Beef Roast (and 'strained' drippings if you have them)-approx 4-6 cups of shredded Roast (I try to cook a HUGE 6 lb roast and use the leftovers for this recipe)
1 tblsp butter
1 small onion, diced
1 small can green chiles
1 can tomato soup (Yes! Tomato SOUP)
1 pkg enchilada seasonings
1, 10 oz can red enchilada sauce
1 can water (use tomato soup can)
1 small 6 oz can tomato paste
10-12 flour tortillas
2 cans refried beans
6 cups shredded cheddar cheese

In a large skillet, saute onion with the butter and add green chilis. Add shredded beef and set aside. Strain roast drippings (if you have them) into a large sauce pan over low heat. Add 1 can tomato soup, 1 can water, tomato paste, enchilada sauce and seasoning pkt. Bring to boil, reduce heat and simmer 10 minutes. Spray a medium size pan with PAM, and coat with a thin layer or red sauce. Cut tortillas slightly on each side so they fit perfectly in the pan without folding the sides in. Spread 5-6 tortillas with 1 can refried beans (in the middle of each), large scoop of the meat mixture, and a generous amount of cheeses. Roll each up and place in the pan. Pour the red sauce evenly over the rolled tortillas and top with lots of cheese. Bake at 350 for 30 minutes until bubbly. I freeze the extra pan of enchiladas for another time or give it away to another family.

OPTIONAL: Serve with lettuce, tomatoes, olives, avocado, sour cream, and rice... etc