Leftovers can be amazing, especially when salsa con queso is involved! Shredded beef enchiladas are on the menu tonight!
Let’s get one thing straight, Cade and I are not a fan of eating leftovers for three nights in a row. Me especially because I’m at home and often use the leftovers as my lunch too. Are you kidding me?! That’s too much of the same thing! We love roast at our house but I always have to have a plan as two adults and two bird eater daughters a whole roast is WAY too much food for us. So we usually turn it into a casserole, soup, or in this case, shredded beef enchiladas. Oh, mama.
And these aren’t just any enchiladas, these babies have salsa con queso as the sauce. Hubba, hubba. We start out by having our favorite 3 Ingredient Roast for dinner on Sunday, but you can make any roast you prefer, this ONE is really good too. Anyway, the next day we reheat it, then throw the meat in a pan with some olive oil and let it cook until the edges start to get all crispy.
Next, on a fresh cooked flour tortilla, we add rice that’s been cooked with Mexican tomatoes, sometimes beans, a little cheese and the meat, roll the whole thing up and place in a baking dish that has a little of the salsa on the bottom, seam side down of course. The fresh tortillas really do taste the best, but if you use precooked just make sure you heat them up in a very hot pan or microwave so they will roll without cracking.
Next, spread sauce and cheese all over the top and bake at 350 for 20-30 minutes. We love enchiladas because you can make them however you prefer, with a side of rice and beans, rice and beans inside the enchiladas, spicy or not, there are endless possibilities!
What Cuts of Beef Will Shred the Best?
Chuck roast, Rump Roast, Flank Steak,and Skirt Steak are the most commonly used cuts of meat for shredded beef.
Can You Make Shredded Beef in a Slow Cooker?
A slow cooker is a simple, no-mess way to make shredded beef.
Place the roast in the slow cooker and cook on low heat for 8-10 hours, or until it shreds easily.
How Do You Reheat Enchiladas?
Preheat the oven to 350˚F.
Cover the enchiladas with foil.
Reheat for 20-30 minutes.
Shredded Beef Enchiladas
Shredded Beef Enchiladas
- 3 Cups Shredded Beef (we use leftovers from [url:2][b]this recipe[/b][/url]
- 2 Cups Rice, cooked
- 1 Can Mexican Tomatoes, drained
- 1 Can Pinto or Black Beans, drained
- 1 Jar Salsa Con Queso
- 4 Cups Shredded Cheddar Cheese, divided
- 10 Flour Tortillas
- Sour Cream and Pico de Gallo for serving
- Heat the oven to 350 degrees. Spray a 9x13" baking pan with nonstick spray and spread 1/2 Cup of salsa con queso over the bottom.
- Heat up your tortillas and wrap in a towel to keep warm.
- In a skillet over medium high heat with a couple of drizzles of olive oil, add the cooked shredded beef and cook until crispy edges are beginning to form, stirring occasionally, for about 5 minutes.
- Remove from heat.
- Mix the rice and tomatoes with additional salt if needed.
- Place a little rice on each tortilla followed by beans if you're using those, shredded beef, and a couple pinches of cheese.
- Roll tightly and place seam side down in the baking dish.
- Repeat until you've used all tortillas.
- Pour the remaining salsa con queso over the enchiladas and top with remaining cheese.
- Bake for 20-30 minutes or until hot through and cheese is bubbling.
- Serve immediately.
- See note
What type of beef did you use ? I tried searching the link provided for the left over meal but it bought me back to this link.
We use a beef chuck roast. Make sure it has good marbling! Here’s a link to the recipe for the pot roast: https://ohsweetbasil.com/slow-cooker-pot-roast-recipe/
Did you cook the rice normally then add the drained tomatoes or cook them together? Can’t wait to make this tonight! Had the roast last night for dinner 🙂
Yes, we cook the rice first. 🙂