Pot Roast Enchiladas with Horseradish Sour Cream

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 opinion is a resource upon which I rely on a regular basis.


*Leftover pot roast shredded
*1 ½ - 2 cups leftover vegetables cut into small pieces
*2 cups shredded cheddar cheese
*1 – 1 ¼ cup leftover tomato sauce from the pot roast
*4 corn tortillas
*Canola oil for frying tortillas
* ¼ cup sour cream
* ¼ cup prepared horseradish
*4 lime wedges


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 ½ 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 ¼ 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.

Past Recipes of the Week

Appetizers, Dips and Salsa Recipes:
Olive Tapenade- 11/11/10
Beef Crostini with Balsalmic Drizzle- 8/26/10

Beef, Veal and Venison Recipes:
Veal Francaise- 10/28/2014
Veal Sorrentino- 9/29/2014
Ultimate Meat Loaf- 12/13/2012
Venison with Crimini, Shiitake and Oyster Mushrooms- 6/14/2012
Braised Beef Short Ribs- 2/9/2012
Pot Roast Enchiladas with Horseradish Sour Cream- 11/4/2010
Flame Grilled Steak- 7/22/10

Bread Recipes:
French Bread Baguette- 5/24/2012
Delicious Almond Bread- 2/16/2012
Almost Homemade Stuffing and Stuffin' Muffins- 12/23/10
Grilled Crostini- 7/29/10

Chicken, Turkey and Duck Recipes:
Turkey Bacon Swiss Meatloaf with Mustard BBQ Sauce- 12/20/12
Grilled Chicken Scarpariello- 11/1/2012
Garlic Crusted Wings with Ranch Parmesan Sauce- 8/30/2012
Chicken Cordon Bleu- 3/1/12
Easy Dijon Chicken- 4/14/11
Matambre Style Stuffed Chicken Breast- 12/9/10
Smoked Chicken Enchiladas- 10/29/10

Dessert Recipes:
Heath Bar Toffee- 3/17/11
Pumpkin Squares- 10/20/10

Dressing Recipes:
Russian Dressing- 9/30/10

Dry Rubs, Marinades, Sauces and Toppings:
Italian Meat Sauce- 3/29/2012
Low Carb Texas Brisket Dry Rub- 6/30/2011
Low Carb Basic BBQ Dry Rub- 6/23/2011
Low Carb Basic BBQ Sauce- 6/16/2011
Low Carb Marinade- 5/12/11
Basic BBQ Dry Rub- 12/17/10

Egg Recipes:
Perfect Hard Boiled Eggs- 4/21/11
Choose-a-Flavor Quiche- 12/2/10
Basic Deviled Eggs- 9/2/10

Hot Dog Recipes:
The Carolina Dog- 3/31/10
Stuffed Grilled Hot Dogs- 10/14/10

Lamb Recipes:
Lamb Burgers with Feta Tzaitziki Sauce- 8/2/2012
Grilled Garlic Crusted Rack of Lamb- 3/22/12
Grilled Lamb Chops- 10/7/10

Pasta Recipes:
Baked Macaroni and Cheese- 11/15/13
Cheesy Gnudi Ragu with Peas and Exotic Mushrooms- 10/4/12
Spaghetti Alla Puttanesca (Lady of the Night)- 4/5/2012
Ravioli Dough- 2/24/2011
Spaghetti Pie- 9/16/10

Pork Recipes:
Grilled Korean BBQ Bulgogi- 9/27/12
Kansas City Barbecue Spare Ribs- 2/17/11
Mexican Carnitas- 9/23/10

Rice Recipes:
Sushi Rice- 9/21/12

Salad Recipes:
Homemade Potato Salad- 3/8/12
Cauliflower Salad- 4/28/11

Sandwiches, Subs and Wraps Recipes:
Maid Rite Sandwich- 3/3/11

Seafood Recipes:
Portabello Mushrooms Stuffed With Kingfish & Crab Imperial- June 21, 2012
Smoked Whole Bluefish- June 7, 2012
Almond Crusted Fish- 5/31/2012
Provincial Seafood Stew- 4/26/2012
Deviled Oysters- 12/15/2011
Crab and Potato Cakes- 9/9/10

Stocks, Soup, Stews and Chili Recipes:
Ultimate Beef and Vegetable Stew- 1/12/2012
Thanksgiving in a Bowl- 12/22/2011

Vegetable Recipes:
Creamy Curried Cauliflower- 10/20/2014
Delicious Hash Browns- 10/11/2012
Sauteed Zucchini- 7/19/2012
Grill Roasted Peppers- 4/19/2012
Creamy Roasted Cauliflower- 3/22/2012
Baked Home Fries- 2/2/2012
Grilled Corn on the Cob- 1/26/2012
Smoky Collards and Mustard Greens- 1/5/2012
Simple Roasted Carrots- 12/29/2011
Green Bean Casserole- 11/18/10
Perfect Corn on the Cob- 8/19/10
Fried Green Tomatoes- 8/12/10
Refried Beans- 8/5/10