Roast Redo: Easy Beef Enchiladas

It's pretty hard to find a beef roast that's just the right size for two people.  That means we usually have some leftover, but it's never enough to plan a whole meal around. This was my quandary yesterday when I found some leftover Double Caffeinated Roast in the fridge from an early blog.  I found some cheese and some tortillas and this meal was born.

Here's what you'll need:
leftover beef roast (I had about 8 ounces)
1 tsp cumin
1/2 c chunky salsa, plus more to serve
2 c shredded cheese (I used cheddar and monterey jack)
1/2 c sour cream, plus more to serve
flour tortillas (I used soft taco size)

Place the beef in a small pot.  Add enough water to come about halfway up the meat.  Bring to a boil, reduce to simmer.  Cover and allow the meat to braise until it is fork tender.

Remove the meat from the pan; save the juice.

Using 2 forks, shred the meat into bite-sized pieces.

Stir the 1/2 c salsa into the meat mixture.  Don't add too much juice or the tortillas will be soggy.  You mostly want the veggies.

Preheat the oven to 350 and prepare your rolling station.

Place some of the meat mixture and some of the cheese into a tortilla.

Roll up so the meat and cheese are enclosed in the tortilla.  Place, seam-side down, in a greased casserole dish.  Repeat til your out of the meat mixture.  Set aside.

Stir 1/2 c sour cream into the meat juices in the small pot.  Do not boil.  They just need mixed together.

Pour the sauce over the enchiladas.

Sprinkle with the remaining cheese.

Bake at 350 for 20-30 minutes, until the cheese is bubbly and begins to brown.

Serve with salsa and sour cream.

Enjoy!