Beef and Cashew Enchiladas

By tlshinnick

Ingredients

• 1 pre-cooked pot roast au jus
• 1 small can chopped mild green chiles
• 3/4 cup whole or halved cashews
• 1 large can red enchilada sauce
• 1 can black beans, rinsed and drained (optional)
• tortillas, corn or flour
• 1 1/2 cups grated cheese

Preparation

Step 1

Heat pot roast according to package directions. Drain and allow to cool until you can handle it comfortably. Shred into a bowl. Add chilis and cashews (and beans). Add enough enchilada sauce to moisten (about 1/4 cup).

Place some filling in a tortilla and roll it up. Place in 9x13 baking pan. Continue until the filling is used up. Pour the remaining sauce around the rolled tortillas, being sure to spread sauce evenly on all the tortillas.

Sprinkle grated cheese over the top.

Cover with foil and bake at 350 about 30-35 minutes, removing foil for the last 10 minutes of cooking.

The original recipe called for corn tortillas and fried each one right before rolling. I don't bother. It is messy and didn't change the flavor. The corn tortillas tend to crack as you roll them if you don't tho. To avoid that you can dip them in sauce before rolling. But it's pretty messy! I just roll carefully and if they crack, so what. It doesn't show after they bake.