Another quarantine-friendly recipe for ya! I’m calling this a recipe, but really its just a creative way to use up leftovers. I made these enchiladas with leftover pulled pork, but you could also use rotisserie chicken, ground beef or turkey etc. If you don’t have any meat, combine a few cans of beans or even this corn and bean salad I shared last week for the filling. If you don’t have enchilada sauce you could use taco sauce or even salsa. If you don’t have Rotel tomatoes you can use diced or fresh tomatoes, or salsa. I included amounts, but feel free to adjust based on what you have or for the number of people you’re serving.
Ingredients
- 5 tortillas
- 8oz enchilada sauce
- 4oz cream cheese
- 1-1.5 pounds meat of choice
- 10oz Rotel tomatoes
- 8oz shredded cheddar cheese
Directions
- Preheat oven to 400 degrees
- Pour half of the enchilada sauce in the bottom of a casserole dish
- Spread cream cheese on tortilla, top with meat, Rotel tomatoes and some shredded cheddar cheese then roll up tortilla and place in casserole dish
- Repeat with remaining tortillas
- Top with remaining enchilada sauce then sprinkle with more cheddar cheese
- Bake for 15 minutes until cheese is bubbly
I made these with the intention of having leftovers for lunch, but they were so good they ended up going in one sitting! I stocked up on enchilada sauce, so we’ll probably make them again soon. If you have any questions about substitutions for ingredients leave them in the comments below.
Biscuits & blessings,
Leels
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