I was so excited when I found a new way to use my left over pot roast. I love making pot roast because its so easy and so yummy. However we always have tons of leftovers. My family is not big into leftovers, so if I can disguise them and serve it to them , I call it a win!
Leftover pot roast-pulled
1 (4 oz) can diced green chilies
1 (10 oz) can hot enchilada sauce
1 (20 oz) can mild enchilada sauce
10 6-inch tortillas ( I prefer yellow corn)
1/2 cup cilantro, chopped
2 cups shredded monterey jack cheese. (However I love cheese so I always throw in extra handfuls)
Preheat oven to 375. Place the leftover pot roast, chiles, and cilantro in a bowl and mix.
Mix the two cans of enchilada sauce together in a bowl . Pour sauce in a 9×13-inch baking dish to cover the entire bottom. Place the beef mixture at the edge of each tortilla; roll up tightly and layer in the dish seam side down. Continue until the dish is filled. Pour the remaining sauce over the enchiladas. Make sure to cover the enchiladas entirely so they don’t dry up in the oven . Sprinkle the cheese over the top. Place in oven for 40 minutes, until the cheese is browned and bubbling.