Not Too Shabby Gabby

Gluten Free with a side of Paleo for the everyday kitchen.

Roast beef enchiladas

Roast Beef Enchiladas

Hi all! Roast Beef Enchiladas CV

It’s Friday!!!! 

FRIDAY! 

I bet you can’t tell how excited I am… haha! 

This week has been a crazy one as I get ready to do a show for our little family store here in North Carolina. It has been quite the time of packing and cleaning and well packing some more! It is so hard for me to gauge how many of what to bring and this and that to bring I just can’t decide what is the best thing! One year it is pumpkin dip the next is the spinach dip what will it be this year? I have no clue! I just hope I don’t sell out too fast of any one thing!

It is really quite the dilemma… At least in my head it is! (because my thought process can sometimes goes way too fast!) 

Today’s recipe is a family favorite! I started making this about 2 years ago when I had just moved back in with my parents after college. I was the cook in the house and now I understand why my mom had such a hard time with it! Some people are just too picky for their own good! (i.e. my loving step-father :-)) I did find recipes that he loved though! These roast beef enchiladas were a big hit though! 

They came about one night when I decided to make a 4 or 5 lb roast for us 4. Well, when it came time to clean up I realized I had a lot of roast left over! My mind got to turning and well I decided why not shred it up and make some enchiladas with it? (instead of giving the rest of it to the dogs…) So, I shredded it up the night be before and when the next night came for dinner it was an instant hit! We now make a roast specifically to eat the enchiladas!

Roast Beef Enchiladas:
1 – 1.5 lb roast shredded
2 cups shredded Cheese
1 can black beans 
6 or 8 inch tortillas (or corn tortillas your choice)
2 20 oz cans of enchilada Sauce + 1 small can

Preheat oven to 350 degrees 

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Shred your roast beef (cold or warm but not hot). Mix in 1 cups of cheese to the beef  and your can of black beans (black beans must be washed well). Get out your tortillas and a 9×13 pan and spray well with nonstick spray.

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Pour 1 can of enchilada sauce (20 oz can) on the bottom. Then Take a spoon and spoon into the tortillas the beef, bean and cheese mixture. roll and place with the opening face down in the pan. Do this until the pan is full and you have no more beef mixture.

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Pour your other 2 cans on top (you may not need all of the small one) and sprinkle the rest of the cheese on top and bake for 25 – 30 minutes. It only took 25 for mine. Serve hot with some Spanish rice (recipe found here) or lettuce, avocado and some sour cream or just by themselves they make a great dinner! 

Roast Beef Enchiladas
Serves 6
A simple dinner that can be made with leftovers instead of wasting them!
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445 calories
19 g
127 g
20 g
44 g
11 g
345 g
1939 g
13 g
0 g
8 g
Nutrition Facts
Serving Size
345g
Servings
6
Amount Per Serving
Calories 445
Calories from Fat 179
% Daily Value *
Total Fat 20g
31%
Saturated Fat 11g
53%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 127mg
42%
Sodium 1939mg
81%
Total Carbohydrates 19g
6%
Dietary Fiber 3g
14%
Sugars 13g
Protein 44g
Vitamin A
33%
Vitamin C
6%
Calcium
28%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 - 1.5 lb roast shredded
  2. 2 cups shredded Cheese
  3. 1 can black beans
  4. 6 or 8 inch tortillas (or corn tortillas your choice)
  5. 2 20 oz cans of enchilada Sauce + 1 small can
Instructions
  1. Shred your roast beef (cold or warm but not hot). Mix in 1 cups of cheese to the beef and your can of black beans (black beans must be washed well). Get out your tortillas and a 9x13 pan and spray well with nonstick spray.
  2. Pour 1 can of enchilada sauce (20 oz can) on the bottom. Then Take a spoon and spoon into the tortillas the beef, bean and cheese mixture. roll and place with the opening face down in the pan. Do this until the pan is full and you have no more beef mixture.
  3. Pour your other 2 cans on top (you may not need all of the small one) and sprinkle the rest of the cheese on top and bake for 25 - 30 minutes. It only took 25 for mine. Serve hot with some Spanish rice (recipe found here) or lettuce, avocado and some sour cream or just by themselves they make a great dinner!
Notes
  1. You can add olives or green chillies or just about anything you want. You also do not have to add the black beans but they add a great texture.
beta
calories
445
fat
20g
protein
44g
carbs
19g
more
Not Too Shabby Gabby http://nottooshabbygabby.com/
I love make these beef enchiladas a lot after we have had a roast (which with 2 people can go pretty far!). I have also done it with left over chicken too! I am the leftover queen (well I try to be) when it comes to reusing stuff. I hate when we through things away because we just got sick of eating it, so I try to freeze to figure out some way of reusing the dish so that it doesn’t go to waste. 

My step dad is a meat head as I call it (not so much bulky but he loves meat and potatoes) so he always needs a meat in his food or with his food. Well He loved how meaty it was and it was not spicy for him either, which he has a real problem with too! So it was a big fat win with him! I was quite happy with myself. I did give myself a pat on the back

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I hope you have a blessed Day! 

Deliciously, 
Gabby