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!

Chicken & Green Chile Enchiladas

I can't get enough Mexican food.  I like to joke that I could eat it every day of the week.  But the fact is, that's true!  The food is simple and the flavors complex. These enchiladas are a delicious mix of tender chicken breast and smoky green chiles.

Here's what you'll need:
10 large flour tortillas
2 TBSP olive oil
1 medium onion, chopped
1 can roasted green chiles, chopped
1 TBSP garlic, minced
1 14oz can petite diced tomatoes
1 tsp cumin
1/2 tsp salt
2 TBSP chopped fresh cilantro
3 c cooked chicken, shredded
1 10 oz can green Chile enchilada sauce
2 c sharp cheddar cheese, shredded
salsa and sour cream, for serving

Preheat oven to 375.  Grease a 9x13 baking dish.

Heat oil in a large skillet.  Add onion and cook until it begins to soften.  Add the green chiles and garlic. Cook until the onion is tender.

Stir in the tomatoes and seasonings.  Bring to a boil; simmer 10 minutes.

Add the chicken to the skillet.  Cook until the chicken is armed through, about 5 minutes. Remove from heat.

Microwave the tortillas until pliable, 30-45 seconds.  Lay tortilla on a flat surface.  Put about 1/2 c chicken mixture in center of tortilla.

Fold up the bottom to cover the filling, then fold over the sides.  Roll tightly to completely cover the filling.
Place in the greased baking dish.

Pour the enchilada sauce over the enchiladas.  Spread the cheese over the top.

Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted.

Garnish with sour cream and salsa.

Enjoy!