A decadent beef roast fills these mouth-watering enchiladas. This unique Tex-Mex dish is sure to have everyone begging for the recipe.

Adam Hickman
Recipe by Cooking Light November 2015

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Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 enchilada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

374 calories; fat 11.6g; saturated fat 4.1g; mono fat 4.2g; poly fat 1.2g; protein 33g; carbohydrates 34g; fiber 10g; cholesterol 73mg; iron 3mg; sodium 591mg; calcium 144mg.