Recipe of the Week
Pot Roast Enchiladas with Horseradish Sour Cream
November 4, 2010

This creation was a spontaneous way to use up the leftovers from the "Classic Pot Roast" recipe. While I was sure that I had developed a winner, I subjected my neighbors to a taste test. I now have eager volunteers willing to sample crazy concoctions from early morning to late at night. My neighbors are a resource upon which I rely on a regular basis.

Ingredients:
*Leftover pot roast shredded
*1 - 2 cups leftover vegetables cut into small pieces
*2 cups shredded cheddar cheese
*1 - 1 cup leftover tomato sauce from the pot roast
*4 corn tortillas
*Canola oil for frying tortillas
* cup sour cream
* cup prepared horseradish
*4 lime wedges

Directions:
Prepare the horseradish sour cream by mixing equal amounts of sour cream and prepared horseradish. Stir to make sure all of the ingredients are thoroughly incorporated. Place it in the refrigerator and let the flavors meld until you are ready to serve. (This sauce can be prepared a day ahead of time for maximum flavor.)

Pour inch of canola oil in a frying pan and heat over medium high heat. When ready, wilt the corn tortillas in the hot oil. This is accomplished by briefly frying the tortillas until they just start to bubble. This will take approximately 10 seconds. Remove the tortillas from the oil and immediately dry with paper towels. Let them sit until they are cool enough to handle.

Take the leftover pot roast and pull it into shreds. Discard any fat that may be contained in the roast.

Cut the leftover vegetables from the pot roast meal into small pieces. Add 1 cup of the shredded cheddar cheese. Pour approximately cup of the tomato sauce over the vegetable/cheese mixture and toss to thoroughly incorporate all of the ingredients. Use more tomato sauce if necessary as it is very important that the mixture is very moist.

Prepare a baking dish by spraying it with cooking spray. This will prevent sticking. Pre-heat the oven to 350 degrees.

Assemble the enchiladas by placing the shredded pot roast in the center of the corn tortillas. Top with the vegetable/cheese mixture. Do not overstuff. Roll the shells and place them in a baking dish seam side down.

Place the enchiladas uncovered in the oven and cook for 15 minutes. Remove them from the oven and pour the rest of the tomato sauce evenly over the top. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.

Return it to the oven and continue baking uncovered for another 25 minutes.

I enjoy serving this with the horseradish sour cream and a slice of fresh lime.