What to do with leftover roast beast and not-so-crispy (now) potatoes?
Why not enchiladas?
I slouched about da Google and found some beef and potato enchilada recipes and then, since my husband’s fave enchiladas are cheese and onion from a local restaurant, I looked into recipes for that, too, and came up with a pretty nice mash-up.
•4 oz cream cheese, softened
•1 tbsp Sherry Peppers Sauce*
•1/2 cup enchilada sauce
•1/4 cup shredded Colby Jack cheese
•3/4 cup diced onion
•1-3/4 cup diced leftover beef
•1-1/2 cup chopped Crispy Potatoes
•8 flour tortillas
•1 (10 oz) can enchilada sauce (plus the rest of the sauce from the can you opened for the enchilada filling
•3/4 cup shredded Colby Jack cheese
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
A note on the enchilada sauce: I have a decent recipe for home made, but went with two cans of mild sauce from the store, mostly because Rich’s mom is staying with us for a while, and she doesn’t handle spicy too well.
Heat your oven to 350º.
Beat the cream cheese together with the Sherry Peppers and enchilada sauce until well blended, then stir in the the cheese, onion, beef and potatoes.
Spoon 1/2 cup of the filling into each flour tortilla, then roll up and place, seam side down in a baking dish – my 2-1/2 quart rectangular dish worked a treat for holding the eight enchiladas this recipe makes.
Pour the enchilada sauce over the top, and then scatter the shredded cheese evenly over the casserole.
Cover with foil, tenting it a bit so you don’t let it touch the cheese.
Bake for 40 minutes, then remove the cover and bake for another 20 minutes, until everything is nicely melted and bubbly.
Let rest 15 minutes before serving.
I went with refried black beans on the side, chopped lettuce, tomato, and onion, sour cream, and a bit of taco ranch to top it off.
Tasty dinner, and no one really knew they were eating leftovers, so, bonus!