Shredded Beef Enchiladas

leftover chunk of crockpot roast beef, shredded (1 1/2 to 2 cups), and its juices (1 cup)
1 green chile  from can, diced finely
1/2 to 3/4 of a small onion, grated (depending on how big your leftover beef is)
1 packet taco seasoning
8 corn tortillas
1 can red enchilada sauce (we use “hot” here in these parts)
1/3 c. mexican or cheddar shredded cheese
fresh ground pepper
1 can black beans, drained and rinsed. (I usually do progresso and don’t use quite the whole thing)

    Preheat oven to 350.

    Drop meat, chile, onion, taco seasoning and juice into nonstick pan and saute until thickened and hot, stirring frequently.

    Dampen 4 paper towels and then ring them out and wrap the stack of tortillas in them. Microwave for about 90 seconds or until soft and pliable.

    Pour some enchilada sauce into a 9×13 baking dish, enough to cover the bottom to keep the enchiladas from sticking. Fill each tortilla with beef and beans and roll. When you’ve filled the dish, pour the rest of the enchilada sauce over the rolls and sprinkle the cheese on top.  Spray cooking spray onto a piece of aluminum foil and then cover the baking sheet with the foil.

    Bake for 30 minutes. Serve with sour cream, if desired.

    5 comments
    1. You know, I don’t think I’ve ever microwaved them for that long. I was always afraid of over cooking them. I’ll try it next time 🙂

    2. tbf – I love this recipe! Especially that it gives me a use for all that leftover pot roast meat. I use chili powder and cumin since that’s what I usually have on hand and sprinkle black olives on top. And the whole family eats it, leftover and all, even my 1 year old!

      Jenni – I’m sure you probably do this already, but for what it’s worth I put the filling in the center, fold the two ends in and then roll loosely almost just folding in half twice – with the ends folded you don’t have to roll very tightly. I do microwave them first. HTH

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