Shredded Beef Enchiladas

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I love Mexican Food… seriously! It’s VERY frugal with rice and beans for a filler — so that makes it very budget friendly too!  {Win-Win}  These shredded beef enchildas are a great way to stretch the meat budget and yet, make a hearty meal.

You can buy canned enchilda sauce — but it’s VERY easy to make:

Enchilada sauce

• 1/4 Cup Vegetable Oil
• 2 TBSP Flour
• 1/4 Chili Powder
• 1 8 oz can tomato sauce
• 1 Cup water

Heat oil in a skillet over medium-high heat. Stir in flour, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour….then whisk in other ingredients and simmer a bit until it thickens.

Now, let’s use leftovers! I have talked about cooking pot roast in the crock pot HERE. I use left over pot roast, shred it, and am ready for making enchiladas!

Shredded Beef Enchiladas

• 1-2 cups shredded beef
• Enchilda Sauce (recipe above)
• 1-2 cups grated Queso Fresco
• 10-12 corn tortillas

Dip your tortillas into the enchilada sauce, coating both sides. Place 2-3 Tablespoons meat and cheese inside and roll it up. Place it, seam side down, in your 9 x 13″ baking dish. Pour the rest of your sauce over the enchiladas, top with grated cheese and bake at 350 for 20 minutes.  Serve with a little salad and either rice or crock pot refried beans (recipe later this week).