Leftover Roast Enchiladas
Leftover roast gets a makeover into cheesy, saucy enchiladas! A great way to use up leftovers and reduce food waste.
Have leftover roast from last nights dinner? Give it new life with these easy, cheesy leftover roast enchiladas!
This is a great way to use up those leftovers and transform them into a Mexican-inspired meal.
Flavorful shredded roast gets bundled up inside warm corn tortillas, along with a red enchilada sauce and melted cheese.
Leftover Roast Enchiladas
These enchiladas are the perfect hassle-free way to breathe new life into leftover roasted meat.
No need to let that delicious roast beef, pork, chicken or turkey go to waste! We love being able to transform those leftovers into an entirely different dish.
We how quick and easy it is to throw together.
Thanks to those ready-to-go leftovers, there's barely any prep work besides shredding the meat. Even that step could be skipped if the meat is already chopped up.
Now you can finally say goodbye to sad straggler meals. With this dish’s unbelievably easy, crave-worthy twist, those last bits of roast become the best part of your repertoire - guaranteed!
Ingredients for Leftover Pot Roast Enchiladas
Roast - Shredded beef, pork or chicken roast leftovers work great for this easy meal.
Tortillas - Corn tortillas give authentic texture but flour tortillas can also be used.
Enchilada sauce - Choose your heat preference from mild, medium or hot sauce.
Cheddar cheese - If you prefer other cheese types such as cheddar Jack, feel free to swap it out for what you like.
How to Make Enchiladas from Leftover Roast
Preheat oven to 350°F and coat a 9x13 casserole dish with nonstick spray.
Spread a thin layer of enchilada sauce on the bottom.
Place a few tablespoons of shredded roast in each tortilla, roll up and place seam side down in the dish.
Continue filling and rolling tortillas until all are used. Pour the remaining sauce over the enchiladas. Top evenly with cheddar cheese.
Cover tightly with foil and bake for 30-45 minutes, until cheese is melted and sauce is bubbling. Remove foil for last 10 minutes. Enjoy!
Tips for the Best Leftover Roast Enchiladas
Here are some tips for making the best leftover roast enchiladas:
- Shred roast while still slightly warm for easy pulling apart.
- Warm tortillas before filling and rolling to prevent cracking.
- Place rolled enchiladas snugly in dish so they don't unroll while baking.
- Drizzle any remaining sauce over top before baking for extra flavor punch.
- Play with mix-ins like sauteed peppers, onions or corn for more veggies.
- Grate an extra ½ cup cheese on top halfway through baking for extra cheesiness.
- Serve with sour cream, salsa, guacamole or pickled jalapenos for DIY toppings.
Leftovers and Storage
Proper storage is key for keeping your leftover enchiladas safe to eat.
I recommend storing the enchiladas in an airtight glass or plastic container within 2 hours of cooking. Let them cool completely first so you don't raise the temperature of the fridge.
The enchiladas will keep well in the fridge for 3-4 days. Make sure to put the container on a shelf rather than the door, where temperature fluctuations can shorten shelf life.
You can also wrap individual portions in foil for grab-and-go lunches throughout the week.
What to Serve With
If you're lookin for some side dishes to eat while enjoying these enchiladas, here are some great options:
- Refried Beans - Warm, creamy beans add fiber and protein.
- Spanish Rice - Sautéed rice soaks up extra sauce.
- Corn on the Cob - Grilled and smothered in butter, lime and chili powder.
- Black Bean Salad - Chilled Citrus-dressed beans provide crunch.
- Mexican Street Corn - Charred corn rubbed with mayo, cotija and chile.
- Sweet Plantains - Fried ripe planks lend sweet caramelization.
- Avocado Slices - Cool, creamy green slices balance the heat.
- Chips and Salsa - Colorful assortment energizes the meal.
- Romaine Salad - Crisp hearts refresh palates between bites.
- Fresh Fruit - Watermelon, mango or pineapple offer sweet closure.
- Lime Wedges - Squeeze over enchiladas for brightness.
Leftover Roast Enchiladas
Ingredients
- 4 cups leftover shredded roast drained
- 10 to 12 corn tortillas
- 1 can red enchilada sauce 19 ounces
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In the bottom of the casserole dish, spread enough enchilada sauce to scantily coat the bottom.
- In each tortilla, place about 2 tablespoons of leftover roast. Roll the tortillas and place with the seal side down in the casserole dish. Continue until all of the enchiladas are rolled.
- Pour the remaining enchilada sauce over the rolled tortillas. Top with the cheese.
- Cover the casserole dish and cook for 30 to 45 minutes or until the cheese has melted and the casserole is warm.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
