You can buy canned enchilda sauce — but it’s VERY easy to make:
- 1/4 Cup Vegetable Oil
- 2 TBSP Flour
- 1/4 Chili Powder
- 1 8 oz can tomato sauce
- 1 Cup water
Heat oil in a skillet over medium-high heat. Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour….then whisk in other ingredients and simmer a bit until it thickens.
Now, let’s use leftovers! I have talked about cooking pot roast in the crock pot HERE. I use left over pot roast, shred it, and am ready for making enchiladas!
Shredded Beef Enchiladas
- 1-2 cups shredded beef
- Enchilda Sauce (recipe above)
- 1-2 cups grated Queso Fresco
- 10-12 corn tortillas
Dip your tortillas into the enchilada sauce, coating both sides. Place 2-3 Tablespoons meat and cheese inside and roll it up. Place it, seam side down, in your 9 x 13″ baking dish. Pour the rest of your sauce over the enchiladas, top with grated cheese and bake at 350 for 20 minutes. Serve with a little salad and either rice or crock pot refried beans (recipe later this week)