Mexican Flavours from Leftovers

Sounds better in Spanish 🙂

I wasn’t going to do a post today as I don’t have a whole lot of time to devote to my blog lately with packing underway for the big move, but I threw a Mexican meal together last night and posted a photo on Facebook and someone asked for the recipe so here it is.  If I had known I was going to be doing a post about it, I would have staged the plate a little better.

Shredded Beef Enchiladas with Mexican Red Rice and Guacamole

Enchilada Filling:

1. Prepare a rectangular baking dish that has been sprayed with cooking spray and a layer of Roasted Salsa Roja (recipe link below)
2. Slice 2 rings of red onion and half a green pepper into thin strips; saute slowly in a tablespoon of Olive Oil until caramelized then remove to a bowl and set aside to cool.
3. Shred 1/4 cup Monterey Jack Cheese; divide in half.
4. 1/2 Cup shredded beef * in a smoky BBQ sauce (I made my own sauce, but any smoky store bought flavour will do)
5. 2  6″ Whole Wheat Tortillas

Assemble enchiladas by placing the cheese first in the middle of a tortilla, followed by half of the onion/pepper mixture. Top with the beef and roll up tightly and place seam side down in prepared pan.

Top with a couple more spoonfuls of the salsa, cover and bake at 350°F for 30 minutes.

See recipe here for the Mexican Red Rice and Roasted Salsa Roja.

For the guacamole: Mash 2 avocados with fresh lime juice, ground black pepper, salt and a tbsp of chopped fresh cilantro.

The enchilada filling is enough for only one person, you will have to increase accordingly for more servings.

* I roasted a whole beef rump roast in the slow cooker for 12 hours on the weekend and then shredded it.  I usually get 3-4 meals of BBQ Beef Sammies but there was a little leftover, therefore having enough to make the enchiladas.

Buen Provecho!

Deborah
now…back to packing…