A Recipe – Pot Roast Stacked Enchiladas

So I made some delicious pot roast last week, but by day 2 I was wanting to do something a little different with the meat and spice up (literally?) my leftovers. After reading the latest issue of one of my food magazine addictions, I was inspired by a picture of some stacked enchiladas. Theirs was made with pork I think, but a I had a light bulb moment: spice up the pot roast leftover in the fridge and use some of my last leftover hatch chiles from chile season.

The recipe is pretty easy and can be made into a single, stacked, serving or can be made into a casserole dish and served to many. Just repeat the layers throughout the dish instead of the single style I explain below. Of course you can use any delicious leftover filler you have like stewed pork, chicken or even a vegetarian option.

Ingredients for enchiladas:

1/2 cup-1 cup of leftover meat

3 corn tortillas

1/2 cup of refried or mashed black beans

2 hatch chiles or a small can of diced green chiles

1/2 cup shredded cheese

1 fried egg (optional)

Sauce Ingredients (this makes enough sauce for 3 stacks):

1/2 Avocado (save other half for topping)

1/2 cup of cilantro (if you’re one of those “cilantro tastes like soap!” people, just add more avocado)

1 cup mayonnaise

2 tbsp of olive oil

Juice from 1/2 lemon or 2 limes

Diced jalapeños to your spice preference (optional)


Pre-heat your oven to broil, or pre-heat your broiler drawer if you have one.

In a skillet, reheat the pot roast or leftover of choice with the green chiles until heated thoroughly, set aside. In a separate sauce pan, heat the beans (if you’re mashing black beans, season to your liking with salt and/or spice since they come quite bland from cans.) On a cookie sheet, lay out the first tortilla and spread the beans, then meat, and then some cheese. Repeat again the layer with the remaining two tortillas stacked one on top of the other. Place in oven for 10-15 min until the cheese is melted.

While the stack(s) are cooking, put the sauce ingredients into a blender and blend thoroughly. If the sauce is too thick from the mayo, add more olive oil to your liking for thinner consistency. Then I put my sauce into a squeeze bottle with a lid to make it super easy to squeeze onto the enchiladas and then it will keep in the fridge for a few days to throw on another dish (fried eggs! or quesadillas! or nachos! )

Once the enchiladas are done in the oven, use a spatula to place them on plates, add some of the sauce (I also added Tapatio) and some slices of avocado. For an alternative put a fried egg on top of it all and make it an even more filling meal.






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