I guess I took a long enough break from my blog and people are asking why. Well, we took some time away from the winter here in Utah and it was wonderful. Stayed on Oahu for two weeks in January, rented a condo in California for almost the whole month of February, and on the way home stayed for five days at my brothers beautiful new house in Lake Havasu. Yep, you guessed it. My husband finally retired. We saw family and friends and it was wonderful but now back to cooking and baking up some good recipes.
If you're one who does a beef pot roast on Sundays then this recipe is for you. This is one of the many things I make with left over roast. If you're not one to do this Costco has a fully cooked beef pot roast that is really good (Morton's). Just follow the directions on the package and then shred some roast and you're ready to make the enchiladas.
white corn tortillas (6 inch)
left over pot roast (shredded)
1 1/2 cups salsa verde salsa (We love Archer/Target brand, it's mild)
1/2 cup sour cream
monterey jack cheese (8 oz. or more, grated)
2 chopped green onions for the top
Preheat oven to 350 degrees
Mix together the salsa verde and sour cream and smear some on the bottom of 13 by 9 inch glass dish.
Heat tortillas for 15 seconds in microwave to make them more pliable so they won't crack when you roll them.
Fill each tortilla with as much of the shredded beef as you want and top with as much cheese as you want. Roll up and put in prepared dish. Continue until you fill the dish, top with the rest of the sauce then sprinkle the cheese on top. If you like a more saucy enchilada just double the sauce amount. You can then top with green onions and cilantro. Pop in the oven and bake for 35-40 minutes.