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Leftovers Enchiladas

Recipes »  Main Dish  »  Tacos, Burritos and Enchiladas

I know this isn't an exact recipe, but rather an idea as to how to stretch a couple of my favourite Big Oven recipes.

Yield: 1 Servings Ready in moments

Cuisine: MexicanMain Ingredient: Ground beef

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Servings          
Original recipe makes 1 Servings
1/2 servingTaco meatloaf; (http://www.bigoven.com/recipe/162692/taco-meatloaf)
1/2 servingRice from Mexican Porkchops' recipe; (http://www.bigoven.com/recipe/136788/mexican-pork-chops)
1 servingHomemade Flour Tortillas; (http://www.bigoven.com/recipe/158217/homemade-flour-tortillas)
1 bottleEnchilada sauce

Leftovers Enchiladas Preparation

Prepare the tortillas, or buy a pack of tortillas if you do not wish to make your own. Chop up the leftover meatloaf into bite-sized pieces. Pre-heat oven to 350 degrees F (180 degrees C, Gas Mark 4).

Place a spoonful of the leftover rice on a tortilla (more if you have lots or the tortillas can handle more). Top with pieces of the meatloaf. Add vegetables or beans, if desired. Roll the tortilla and place into greased casserole dish.

Repeat with the remaining tortillas until ingredients run out. Cover enchiladas with sauce and top with additional cheese, if desired. Bake in oven for about 12 minutes, or until the enchiladas are heated through.

Notes

Both the Mexican Porkchops recipe and the Taco Meatloaf recipes can be frozen once cooked as long as the meats were not frozen before cooking. This is important if you do not wish to have 3 Mexican meals in a week.

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