Sunday, August 17, 2014

RED AND GREEN SHREDDED BEEF ENCHILADAS - These are the greatest enchiladas for leftover pot roast.

I take the leftover pot roast and shred it adding red enchilada sauce. Then I throw it in the freezer until we want enchiladas. Then I spread some sour cream on the tortillas, plop some red meat inside and add a bit of cheese.
Roll them up, top them with green enchilada sauce and a bit more cheese. Bake at 325 degrees for 45 minutes and serve with homemade refried beans.

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