1 Picture
Ingredients
- 1 (17-oz) package Publix fully cooked beef pot roast
- 1 (8-oz) can tomato sauce
- 2/3 cup Ortega Medium salsa verde
- 6 (10-inch) Don Pancho Golden Blend Flour & Corn Tortillas
- 8 oz shredded Monterey Jack cheese, divided
- 1 (15-oz) can Bush's black beans, drained and rinsed (or baked beans)
- 2 tablespoons chopped green chiles, divided
Details
Servings 6
Adapted from publix.com
Preparation
Step 1
1. Preheat oven to 400°F. Microwave pot roast on HIGH 2–3 minutes or until warm. Transfer gravy (from pot roast) to medium saucepan. Finely shred meat using two forks; place in medium bowl.
2. Stir tomato sauce and salsa verde into gravy; cook on medium 3–4 minutes or until hot. Add 3/4 cup of the gravy mixture to pot roast. Spread 1/2 cup gravy mixture over bottom of 9- x 13-inch baking dish.
3. Spoon down center of each tortilla: 1/3 cup beef mixture, 1/4 cup cheese, 3 tablespoons black beans, and 1 teaspoon chiles. Roll tortillas around filling and place, seam side down, in baking dish. Top enchiladas with remaining 3/4 cup gravy mixture and 1/2 cup cheese. Bake 18–20 minutes or until cheese melts and enchiladas have browned slightly. Serve.
Review this recipe