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This recipe requires the meat from an already prepared Beef Pot Roast.
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If you need instructions on how to prepare a good Pot Roast, check out my recipe titled Rachymommys Pot Roast.
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After serving Beef Pot Roast from the slow cooker, pull out some of the meat with a bit of its juice, and set it aside.
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Youll need about 3 cups of meat.
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To the meat, add taco seasoning and your favorite salsa.
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(I use mild, but its up to you!)
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Cover and set to marinate in the fridge overnight or for up to 3 days.
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To prepare enchiladas:
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Set oven to 350 degrees.
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Pour enchilada sauce into a microwave-safe bowl and heat on high for 2.5 minutes.
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(Make sure when purchasing your enchilada sauce to pay attention to the choices between hot or mild.
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I always use mild because I am a big chicken when it comes to spicy foods, and so are my kids.)
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Spray a casserole dish with nonstick spray.
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Heat marinated beef in a separate microwave-safe bowl for 3 minutes.
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Gently whisk together sour cream with warmed enchilada sauce to create a creamy, dreamy concoction.
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Set up an assembly line of warmed meat, warmed enchilada sauce, and tortillas next to the casserole dish.
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Begin assembling enchiladas by dipping each tortilla in the bowl of creamy enchilada sauce until the tortilla is completely covered.
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Place the drenched tortilla on a plate and spoon meat into a line down the center of the tortilla.
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Fold both ends of the tortilla slightly up over the meat, then roll enchilada closed from one side to the other and place in casserole dish.
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Repeat this action for all 8 enchiladas.
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Set the enchiladas in the oven to bake for 15 minutes.
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Sprinkle with shredded cheese and black olives, and set to bake for 5 more minutes.
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Allow enchiladas to cool for 6 minutes before serving.
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Mexican rice, refried beans, and guacamole make this meal a fiesta!
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Check out my recipe for Rachymommys Pot Roast.
