Forget about your roast, and it is now a little on the tough side? No problem, it will now become super delicious shredded beef enchiladas. This recipe will make enough for three large enchiladas in medium sized flour tortillas.
1.5lb Overcooked Roast
1.4C Chopped Yellow Onion
16oz Beef Stock
3-Tbl Chili Powder*
1.5Tbl Garlic (powder or fresh depending on what you have)
Salt to taste
Tortillas (corn or flour)
*Make sure your chili is fresh, if you have old chili your sauce will be incredibly bland.
I start my sauce in medium non-stick saute pan as it is easier to whisk, and the transfer it to the sauce pan to simmer.
Bring your saute pan to medium heat and melt the butter, (if you using fresh minced garlic add now) whisk in the chili powder and flour, creating dry crumbly consistency. Slowly whisk in broth (adding water if needed) working out lumps and creating a smooth sauce. Whisk in garlic (if using powder)and salt to taste. Transfer sauce to medium sauce pan on lo heat, let lightly simmer while you work on the meat.
Return the saute pan (no need to rinse it) to the burner on medium-low eat. Add shredded roast meat and chopped onion to the pan, ladle a few spoonfuls of sauce to the meat and allow to simmer for about 3-5 minutes while you get your tortillas and cheese ready.
Preheat oven to 350
*If using corn tortillas, make sure to warm them up a little or they will break as you are trying to roll them.
VERY lightly oil your baking dish so the cheese does not stick and make a big mess.
Add meat filling and cheese to center of tortillas and roll up, place in baking dish ("open" side down), repeat until you have run out of filling. Cover enchiladas with sauce and place desired amount of cheese on top.
Cook enchiladas for about 5-10 minutes, just until cheese is melted and everything is warmed through. Make sure you check on them so they do not dry out.
Serve with sour cream, avocado or any other desired topping.