Five Ingredients Friday Post 6
Beef Enchiladas
1 Chuck Roast
1/2 can (28oz can) enchilada sauce
1/2 qt tomato juice
Shredded cheese
Flour Tortillas
I use leftover pot roast. Shread and moisten with mixture of sauce and juice. Fill tortillas with beef and some cheese. Roll. Line in a baking dish. Cover with remaining sauce. Sprinkle with some cheese. Bake at 350 for 15 to 25 minutes or until cheese is melted.
I take the other half of the sauce and juice and freeze them for the next time I make this.
1 Chuck Roast
1/2 can (28oz can) enchilada sauce
1/2 qt tomato juice
Shredded cheese
Flour Tortillas
I use leftover pot roast. Shread and moisten with mixture of sauce and juice. Fill tortillas with beef and some cheese. Roll. Line in a baking dish. Cover with remaining sauce. Sprinkle with some cheese. Bake at 350 for 15 to 25 minutes or until cheese is melted.
I take the other half of the sauce and juice and freeze them for the next time I make this.
Comments