These leftover roast enchiladas are a great way to use up your leftovers. Paired with a side or two and you have a delicious meal that you will want to make again and again.
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.