Leftover pot roast is perfect for this dish. Chill leftovers and shred, and then moisten with a couple TBS of the leftover juice. Set oven to 350 degrees to preheat.
Mist each corn tortilla on both sides with oil and stack on an aluminum foil sheet. Wrap a bundle of 10-12 and warm in oven as you preheat – heat tortillas well, we’re emulating frying for lower fat.
Meanwhile, mince onion and grate cheese*. Pour enchilada sauce into a flat bowl, and choose a roasting or casserole pan for your enchiladas.
Dip one hot tortilla into the sauce, shake off excess, and place in roasting pan. Fill with meats, minced onion and cheese, roll up and place in pan. Repeat with remaining tortillas to fill, but not to overcrowd pan. Drizzle with more sauce, if desired, and top with a sprinkle of full flavored cheese.
Roast in the top of a preheated 350-degree oven until browned and bubbling hot, can be broiled (attentively) for more browning if desired. Rest several minutes before serving.
Chef’s Note: Using a well-aged full-flavored cheddar is recommended – it offers plenty of flavor in just a few pinches – a far healthier / more flavorful option.
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