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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.
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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