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4.60 from 10 votes

Leftover Mexican Style Crock Pot Chuck Roast Enchiladas

Course: Casserole, Comfort Food, Dinner
Cuisine: Mexican
Calories:
Author: Terri

Ingredients

  • 5-6 lb Chuck roast
  • 1 Tbs garlic salt
  • 1 tsp pepper
  • ½ tsp salt
  • 2 large brown onions chopped
  • 1 28 oz can red enchilada sauce
  • 1 10 oz can Rotel®
  • 1 4.25 oz can diced green chilies
  • 2 15 oz cans pinto beans drained and rinsed
  • 2 15 oz cans corn drained
  • 2 cups cheese or more (I used Three Alarm Cheese from Sam's Club®)
  • 1 7 oz can black olives sliced, divided
  • Above ingredients are from my Mexican Style Crock Pot Chuck Roast

Additional ingredients

Instructions

Here are the directions for the Mexican Style Crock Pot Chuck Roast

  • In a 5-6 quart crock pot, add chopped onions to the bottom.
  • Add roast and top with seasoning.
  • Pour Rotel®, diced green chilies and enchilada sauce over roast.
  • Cover and cook on low for 8-10 hours or high for 6-8 hours.
  • Add pinto beans, corn and ¾ of the black olives into crock pot the last hour of cooking.
  • Spoon into serving bowls and top with cheese.

Making The Enchiladas with the Leftover Chuck Roast

  • Preheat over to 350° and spray a 13 x 9 baking dish with non stick spray. Set aside.
  • In the prepared baking dish, add some enchilada sauce to the bottom of the dish.
  • Place a layer of tortillas on top of enchilada sauce.
  • Spoon left over Mexican Style Crock Pot Chuck Roast to cover the tortillas (heating up the meat a little bit in the microwave first will make preparing these enchiladas easier).
  • Next, cover meat with grated cheese.
  • Add another layer of corn tortillas, meat, cheese, then pour some more sauce over the top.
  • Last layer will be tortillas, remaining enchilada sauce, then topped with cheese.
  • Cover with foil and bake for 45-50 minutes or until cheese is melted and enchiladas are hot throughout.
  • Garnish with sour cream, olives, green onions.

ENJOY!