Beef Enchiladas (leftover roast)

I’m always wanting ways to use roast that’s been leftover. This is probably my favorite so far! You can use canned enchilada sauce if you don’t want to make your own. The night I made these I didn’t have any so I just made some. Turned out really well! Sorry my instructions and recipe are kind of vague.

The flour tortillas in the kit were somewhat small so if you buy them separately, you may not be able to fill 10 large ones. Although mine were pretty full of meat.

Old El Paso soft taco kit (10 flour tortillas, taco sauce, and taco seasoning which you won’t use)
2 cups tomato sauce
Garlic powder to taste (just sprinkle some in)
Cumin powder to taste (about 1 teaspoon)
Chili powder to taste (about 1 ½ teaspoons)
Black pepper to taste (just sprinkle some in)
¾ cup water
Leftover beef roast (I used half of a 2 ½ pound roast, cooked), cut into chunks
2 cups cheese (I used a mixture of sharp cheddar and marbled Colby/Monterey Jack), shredded

Place the sauce, spices, water, taco sauce from kit, and beef in a medium saucepan over low-medium or medium heat. Cook for about 15 minutes or until beef has shredded apart and mixture is somewhat thick. Strain the meat, reserve the sauce.

Pour enough sauce into greased 11x7 pan to coat bottom. Stir 1 cup cheese into the beef. Fill the flour tortillas and roll up, placing them into the pan seam side down. I had to place two enchiladas sideways down the long side of the pan. Pour the rest of the sauce over the enchiladas. Top with cheese. Bake at 350 for about 30 minutes or until cheese is melted and bubbly.