Friday, September 25, 2009

Left over Roast - Shredded Roast Beef Enchiladas

Do you ever have left over roast? We do, as our boys don't love to sit down to a traditional roast dinner. One time when I was convalescing, a friend brought this dish to our home and I fell in love with it. So good!

Shredded Roast Beef Enchiladas (Left over Roast)

1.5 cups shredded roast beef
1 10.75 oz cans cream of mushroom soup
1/2 cup sour cream
1 cup shredded cheddar cheese. split
1/4 cup milk
1 10 oz. can Ro*Tel (diced tomatoes and green chilies) - we prefer mild
6 large flour tortillas
salt and pepper, to taste

Combine cream soup (can use cream of celery or other flavors, as desired), sour cream, Ro*Tel. Reserve 1 3/4 cup of mixture and set aside.

To remaining mixture, add shredded roast beef and 1/2 cup cheddar cheese. Add salt and pepper. Stir thoroughly.

Take out flour tortillas, and divided mixture between the 6. Roll up like a traditional enchilada. Put in greased baking dish.

Add 1/4 cup milk to reserved sauce, and spoon mixture over enchiladas.

Bake 20 minutes at 350 degrees. Top with remaining cheese and bake 10 minutes more.

Photo shows only 5 because I had made a double batch and this was the second baking dish.

These are so yummy!! You can vary the type of Ro*Tel sauce you use from mild to hot, per your taste.

I almost always double this recipe, because one batch doesn't last!



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