Sunday's crockpot chipotle roast is Monday's shredded beef enchiladas.
|Shredded Beef Enchiladas with refried beans and cilantro/lime rice|
I like the smokiness that comes from the chipotle peppers.
For Monday's dinner, I shredded the leftover roast and reheated it with some of it's reserved juices and 1/3 can of green enchilada sauce. After "frying" the corn tortillas, I put a line of shredded roast and green sauce down the center and rolled the tortillas. Lay them in a baking dish in which you have added enough green sauce to cover the bottom. After arranging all of the tortillas in the dish, top with the remaining green sauce and shredded cheese. Bake @ 350* until cheese melts and bubbles.
Corn tortillas lightly "fried" in oil to soften them up for rolling; You don't want these crisp, just softened up.
A can of green chile enchilada sauce
Cheese ~ I used monterey jack and cheddar
Salsa ~ Serve over beans or rice or on the side. I enjoy fresh salsa the best.
Rice (When rice is cooked, toss with lime juice and cilantro to taste.)
Your favorite toppings ~ mine are onion, onion and more onion