Leftover Mexican Style Crock Pot Chuck Roast Enchiladas

Ingredients

• 2.27–2.72 kg (5–6 lb)chuck roast
• 1 tbspgarlic salt
• 1 tsppepper
• ½ tspsalt
• 2 largebrown onions, chopped
• 794 g (28 oz) canred enchilada sauce
• 283 g (10 oz) canRotel®
• 121 g (4.25 oz) candiced green chillies
• 2 × 425 g (15 oz) canspinto beans, drained and rinsed
• 2 × 425 g (15 oz) canscorn, drained
• about 200 g (2 cups), or morecheese
• 198 g (7 oz) canblack olives, sliced and divided
• 15–18, plus more if neededcorn tortillas
• 794 g (28 oz) canenchilada sauce
• about 400 g (4 cups)cheese, grated
• to tastesour cream
• to tastegreen onions, sliced
• to tastecoriander

Instructions

1. 1

   Prepare the pot

   For the Mexican-style crock-pot chuck roast, scatter the chopped onions across the bottom of a 5–6-quart slow cooker.

2. 2

   Season the beef

   Set the chuck roast on the onions and sprinkle it with the garlic salt, pepper and salt.

3. 3

   Add the sauces

   Pour the Rotel®, diced green chillies and first 28 oz (794 g) can of enchilada sauce over the roast.

4. 4

   Cook the roast

   Cover and cook on low for 8–10 hours or on high for 6–8 hours.

5. 5

   Add the vegetables

   During the final hour of cooking, add the pinto beans, corn and three-quarters of the sliced black olives to the slow cooker.

6. 6

   Serve the roast

   Spoon the cooked roast mixture into bowls and top with the 2 cups (about 200 g) of cheese.

7. 7

   Heat the oven

   To make the enchiladas with leftovers, preheat the oven to 350°F (175°C). Spray a 13 × 9-inch (33 × 23 cm) baking dish with non-stick spray and set it aside.

8. 8

   Sauce the dish

   Spread some of the second can of enchilada sauce across the bottom of the prepared baking dish.

9. 9

   Layer the tortillas

   Arrange a layer of corn tortillas over the sauce.

10. 10

    Add the roast

    Spoon leftover Mexican-style crock-pot chuck roast over the tortillas to cover them. Warming the meat briefly in the microwave first can make it easier to spread.

11. 11

    Add the cheese

    Cover the meat with grated cheese.

12. 12

    Build another layer

    Add another layer of tortillas, then meat and cheese, and pour some more enchilada sauce over the top.

13. 13

    Finish the layers

    Add a final layer of tortillas, pour over the remaining enchilada sauce and top with cheese.

14. 14

    Bake until hot

    Cover the dish with foil and bake for 45–50 minutes, until the cheese has melted and the enchiladas are hot throughout.

15. 15

    Garnish and serve

    Finish with sour cream, the reserved olives, sliced green onions and coriander.

What are chuck roast enchiladas?

Enchiladas are a Mexican dish built around tortillas filled or layered with ingredients and covered in sauce. This version uses leftover slow-cooked beef rather than starting with a fresh filling.

The roast, beans, corn and chillies make a hearty base, while extra tortillas, sauce and cheese turn it into a bakeable second meal. The method is especially useful when the pot roast has already been cooked and seasoned.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2400 calories, 145g protein, 190g carbs, 110g fat.

The beef and cheese supply much of the protein and fat, while tortillas, beans and corn contribute most of the carbohydrate. Enchilada sauce, seasoned beef and cheese can also make this a salty dish; serve a moderate portion with a fresh salad or extra vegetables.

The slow-cooked filling

Chuck roast: This cut is cooked for several hours in the slow cooker until it is tender enough to spoon into the tortilla layers. The recipe gives a broad cooking window, so check that the beef is tender before moving on.

Beans and corn: They go into the slow cooker during its final hour, rather than at the start. This gives them time to heat through alongside the beef.

Sauce and chillies: Rotel®, diced green chillies and the first can of enchilada sauce cook with the roast. A second can of sauce is used later to assemble the enchilada bake.

Layering the enchiladas

Sauce first: A thin layer on the base of the dish helps keep the bottom tortillas from sticking and gives them moisture as they bake.

Even layers: Arrange the tortillas, leftover roast and grated cheese in the order given. Keep the filling spread across the tortillas so the bake is easier to portion.

Final topping: The last tortillas go under the remaining sauce and cheese. Cover the dish with foil for baking, as directed.

Making the leftovers easier to use

Warm filling: The recipe suggests briefly heating the leftover meat in the microwave before assembling. Warm filling is easier to spoon and spread over the tortillas.

Use what remains: The quantity of leftover roast depends on how much was served from the slow cooker. Spoon enough over the tortillas to cover them, and use extra tortillas if needed.

When the bake is ready

Timing: Bake at 350°F (175°C) for 45–50 minutes, with the dish covered in foil. The recipe’s checks are melted cheese and enchiladas that are hot throughout.

Rest briefly after baking if you want neater portions, then garnish with sour cream, olives, green onions and coriander.

What to serve alongside

The enchiladas already contain beef, beans, corn, tortillas and cheese, so a simple fresh side can balance the richness. Try a crisp green salad or sliced tomatoes alongside.

Spoon sour cream over each portion at the table, or serve it separately so everyone can add their own.

Recipe notes & tips

• Drain and rinse the pinto beans before adding them to the slow cooker.
• Reserve one-quarter of the sliced olives for the garnish, as the rest goes into the roast.
• Warm the leftover roast briefly in the microwave if it is difficult to spread.
• Use a little sauce on the base of the dish before laying down the first tortillas.
• Check that the centre is hot throughout before taking the enchiladas out of the oven.
• Add the sour cream and fresh garnishes just before serving.

Variations

• Use another cheese: Choose any grated cheese that melts well, as the recipe allows any cheese for the topping.
• Add more olives: Keep extra sliced olives for a stronger olive flavour in the filling and garnish.
• Adjust the chillies: Use less diced green chilli if you prefer a milder filling.
• Serve with salad: Add a crisp green salad alongside for freshness.
• Add extra tortillas: Use more than 18 if needed to cover the layers in your baking dish.

Common mistakes to avoid

• Adding the beans too early: Put them in during the final hour of slow cooking, as directed.
• Skipping the base sauce: Spread sauce in the dish before the first tortilla layer to keep the base moist.
• Using cold, stiff filling: Warm leftover roast briefly so it is easier to spread over the tortillas.
• Leaving the bake uncovered: Cover it with foil for the 45–50-minute bake.
• Serving before it is hot: Check that the centre is hot throughout and the cheese has melted.

How to store

Refrigerate leftover enchiladas in a covered container and eat within 3–4 days. Reheat portions in the oven or microwave until hot throughout; store fresh sour cream and garnishes separately where possible.

Frequently asked questions