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Pot Roast Enchiladas
Pot Roast Enchiladas
by Deborah from NJ
Turn boring pot roast into a melt in your mouth, Mexican crowd pleaser. Kiss dull leftovers goodbye
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Main Dish

Prep Time

20 minutes



Recipe Ingredients

Enchilada Sauce:
* 3 tablespoons chili powder
* 3 tablespoons flour
* 1 teaspoon cocoa powder
* 1/2 teaspoon garlic salt
* 1 teaspoon oregano
* 3 cups water
* 1 (8 ounce) can tomato sauce
* 1/2 teaspoon of salt
* 1 teaspoon of Chipotle chili in adobo sauce, chopped
2 Tablespoons Olive Oil
One Large Onion, chopped
One Green Bell Pepper, chopped
1/2 cup of black beans,
1 can of drained RO*TEL (my favorite ingredient)
3 cups of shredded beef. (I used leftover pot roast, hence the name.)
Enchilada Sauce
6 - 7 Whole Wheat Tortillas


Enchilada Sauce:
Mix all dry ingredients in sauce pan. Slowly add water over medium heat stirring constantly until it thickens. Add Tomato sauce and keep warm.

Saute onion and pepper in Olive Oil until crisp/tender. Add black beans, meat, RO*TEL and 2 - 3 ladles of Enchilada sauce. Mix well.

Place one half cup of meat mixture in the center of each tortilla and roll.

Spread a couple of ladles of Enchilada sauce on the bottom of a 13 X 9 inch baking pan. Line up your Enchiladas like little soldiers all seam side down.

Cover with the rest of the Enchilada Sauce.

Add cheddar cheese or your favorite Mexican blend, cover with foil and bake at 350 degrees for 15 to 20 minutes. Serve by itself or over your favorite rice. I served it over brown rice and it's delish.

No leftover Pot Roast? Get yourself a Roaster chicken and shred the meat. Follow all the directions exactly as you would with shredded beef. Shredded pork, same thing.