Preheat oven to 350°. Heat canola oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add minced garlic and chopped chipotle chile; cook 2 minutes. Add 1 cup chopped tomato and chopped cilantro stems; cook 2 minutes. Add shredded pot roast and 1 cup sauce from Traditional Beef Pot Roast with Carrots; cover and simmer 5 minutes. Divide beef mixture among tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Pour 1/2 cup sauce over tortillas; sprinkle with cheddar. Cover; bake at 350° for 30 minutes. Turn broiler to high. Broil, uncovered, 2 minutes. Top with 1/2 cup chopped tomato and cilantro leaves.
Made the night after making the Traditional Beef Pot Roast as recommended. I was able to double the number of enchiladas. Didn't bother with the cilantro stems - just chopped the cilantro. I didn't add the sauce at the end and found that was the part that was lacking - but not the sauce from the pot roast, I'd like to use a true enchilada sauce instead. We did have more cheese than the recipe called for because how an you not? Served with a dollop of light sour cream and some sliced avocado. Would make again - could easily sub ground beef.
The beef was tender and juicy and flavorful. The tortilla was perfect, with just the right chew and just the right crisp. I've been modifying this series for cooking for one. There is four ounces of shredded beef in the pan (photos attached). I ate one enchilada for dinner with a simple side salad and saving the other one for lunch tomorrow. Yum.
My pot roast came out delicious and the sauce was especially flavorful. I did add extra cheese, and do not buy low fat. I also used the canned chilis I had on hand which were not packed in adobo sauce. They were so good. I will definitely make again.
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