Have you ever made a beef roast with no plans for it? Me neither. Until now. The other night, in an effort to have a delicious meal waiting for us when we got home, I made a beef roast in the crock pot. The verdict? A bit dry unfortunately. Luckily, Jeff had a date with his brother, so I was on my own for dinner. I packed up the beef, stuck it in the fridge, and heated up some fried rice instead. I wasn’t sure what I was going to do with it, but I knew I didn’t want to throw it away.
Tonight, on the way home from my new store (I’m a manager at Walgreens), I had a light bulb moment: ENCHILADAS! I stepped on the gas and hurried home. This meal was super quick to make and I imagine would freeze beautifully!
6 oz slow roasted beef, shredded*
1/2 cup salsa
1 can whole kernel corn, drained
1 small can green chilies (not drained)
4 whole wheat tortillas
1/2 cup vegetarian refried beans
1 cup 2% cheddar cheese
1 can green enchilada sauce
Preheat oven to 425º. In a small bowl, mix the beef, corn, green chilies, and salsa.
Spray a 6×9 inch casserole dish with nonstick cooking spray. Spread 1/8 cup beans on each of the tortillas.
Spread 1/4 of the mixture on each tortilla and roll up.
Place in the dish, cover with enchilada sauce and cheese, and stick in the oven.
Bake for 30 minutes or until cheese is melted and the enchiladas are heated through.
One word sums it up: DELICIOUS
*I roasted a beef roast in a bottle of Lawry’s Caribbean Jerk marinade mixed with a bottle of water on low for 8 hours in my crock pot.