The BEST Pot Roast Enchilada’s

The BEST pot roast enchiladas are quick and easy, made from shredding tender, flavorful leftover slow cooked pot roast! This is a great weeknight meal like my Easy Peasy Chicken Enchilada’s.

I mean, look at that picture! My mouth is watering just thinking about how delicious these enchilada’s are! My friend Lisa made these for me for dinner one night, gave me the recipe and I have been making them ever since. The secret ingredient makes all the difference and I bet you will never guess what it is!

History

Enchilada’s are a Mexican dish dating back hundreds of years. Traditionally they were street food made with corn tortilla’s and dipped in a sauce. Today, corn or flour tortilla’s are used and are stuffed with meat, vegetables and cheeses before being sauced. Sauces can be chili based or cheese based.

The Method of Pot Roast Enchilada’s

Step 1: The Pot Roast

It all begins with a tasty slow cooked pot roast and this recipe couldn’t be any easier. I took a 5 pound roast and placed it in a slow cooker. Next I sprinkled on 2 tablespoons of Hidden Valley Ranch seasoning mix, a packet of McCormack’s Au Jus, 1 stick of butter and 5 tablespoons of juice from a jar of pickled jalapeno’s. Then I set the crockpot on low and let it cook for 7 hours.

I removed the roast and cut it in half. One half I placed in a plastic container for the enchilada’s and the other half I returned to the slow cooker along with carrots and potatoes for another hour on high for dinner. After dinner was over, I covered the remaining roast with all the jus to keep it moist.

TIP: shred the meat before packing it away for the enchilada’s. I waited and it was harder to do after the meat had been in the refrigerater.

Step 2: The Enchilada’s

Six ingredients is all you need: flour tortilla’s, shredded meat, caramelized onions, red enchilada sauce, Mexican blend cheese and the secret ingredient….cream cheese! The cream cheese gives this subtle, but incredible tang that compliments the sweet onions and spicy enchilada sauce.

As I warmed up the shredded meat with all the au jus, I sliced two Vidalia onions and caramelized them. Then it was just a matter of assembling the enchilada’s.

• spread a thin layer of cream cheese on a flour tortilla
• lay down a bed of shredded meat in the center
• place a layer of onions on top of the meat
• roll up the tortilla and place seam side down in a greased baking dish
• top with red enchilada sauce and shredded Mexican cheese
• cover with foil and bake at 350 for 25 minutes. Remove foil and cook another 5 until cheese is bubbly.

Cook’s Notes:

Definitely shred your meat once it comes out of the slow cooker prior to packing it away.

Don’t over sauce or the tortilla’s will become gummy.

Serve with yellow rice or a Mexican rice and refried beans.

Have a topping bar with guacamole, jalapeno’s, sour cream, chopped tomatoes and anything else you like!

Frequently Asked Questions:

What kind of Enchilada sauce do I use? First of all take the help and buy canned Enchilada sauce! You can use red or green. Green sauce is generally a mixture of green chilies and tomatillos, along with onions, garlic, vinegar and other spices. Red is typically made from a variety of red chilies, vinegar, onions, garlic and spices. Both can be spicy.

The Essentials:

If you make this recipe and love it, I would love if you gave it 5 stars!