Pot Roast Enchiladas Pot Roast Enchiladas

Pot Roast Enchiladas | Food styling by David Grenier | Prop styling by Andrea McCrindle Image by: Jodi Pudge

If you like a little spice, add a few canned chipotles in adobo sauce.

  • Prep time 20 minutes
  • Total time 40 minutes
  • Credits : Canadian Living Magazine



In small saucepan, stir together pot roast sauce, tomatoes, 1 tbsp of the jalapeño peppers, the chili powder, oregano and cumin over medium heat. Cook, stirring often, until bubbly, about 5 minutes.

Spread about 1/2 cup of the sauce in bottom of 13- x 9-inch (3 l) baking dish. In large bowl, mix together 1 1/2 cups of the sauce, remaining jalapeño peppers, Hearty Italian Pot Roast, black beans and red peppers.

Spoon heaping 1/3 cup of the beef mixture onto centre of each tortilla; roll up. Arrange, seam side down, in single layer in baking dish. Pour remaining sauce over top. Sprinkle with Monterey Jack.

Bake in 375°F oven until Monterey Jack is melted and bubbly, about 20 minutes. Garnish with green onion. Serve with sour cream and avocado (if using).

Makes 10 enchiladas.

Get the recipe: Hearty Italian Pot Roast



Nutritional facts Per enchilada: about

  • Fibre 5 g
  • Sodium 695 mg
  • Sugars 4 g
  • Protein 25 g
  • Calories 319
  • Total fat 12 g
  • Potassium 598 mg
  • Cholesterol 50 mg
  • Saturated fat 5 g
  • Total carbohydrate 28 g


  • Iron 29
  • Folate 32
  • Calcium 17
  • Vitamin A 21
  • Vitamin C 45
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Lunch & Dinner

Pot Roast Enchiladas