OK Leftover Pot Roast Enchiladas

I would like very much to tell you about another fabulous success in the kitchen, oh believe me I would. But alas, we all must fail on occasion to learn from our mistakes.

(this fact does not however, make it any less frustrating)

OK so it wasn’t a fail but it wasn’t a total success. It was more like a fizzle. You know when you go to see a fireworks display? And there’s always one poor firework that just kinda fizzles instead of “BOOMS!” ? Yeah, that’s what this was.

Have no fear though and keep reading! For I have remedies to this fizzly dinner, oh yes.

For why do we make mistakes? To learn from them of course! I knew what went wrong before I had even started, but I was helpless to prevent it. It’s like knowing when you get on a pair of water skis for the first time that of course you fall and sink into the yucky pond water, but you let it happen anyways?

I have never been on water skis much to my father chagrin, but I’m just working on presumptions here, you get the idea. right?

If you read yesterday’s post you know I had momentous plans to take leftover Pioneer Woman Pot Roast and turn it into mouth water enchiladas. There was one major hiccup in my plan though, red enchilada sauce.

You see, I love green enchilada sauce, I do! But, it is for chicken. As I see it, the more mild taste of the green sauce goes well with chicken. The more pungent and spicy red, with beef. Well, I thought I had a can of red sauce in my cabinet. It was green.

Normally what I would do, what I suggest you do and what I wanted to do, is simmer the beef along with a few red and green peppers and a few onions, in the red sauce on the stove for a good hour. This would make the already tender beef even more tender and let the flavors mingle. I would then strain the mixture, reserving the red sauce and fill my enchiladas with the beef mixture and some cheese, top it with the leftover sauce and some cheese and call it a happy day. But no, I went about assembling them like I would chicken enchiladas and this was the problem.

Let me walk you through my mistake because, you know, once I started, I had to see it through to the end.

(I actually brought out Matt’s real camera and took pictures of this. I had such good intentions. But, as I do not want you to repeat the tragedy, I left the pictures out. All that work for nothing.)

I diced a whole large red and green bell pepper and 2 onions (this was enough for the enchiladas and my black beans and rice).

I sautéed them in a medium pot with some canola oil and salt and pepper until they were soft, about 15 minutes on medium/low heat (about 4 out of 10).

I removed a little less than half, added 1 cup of rice, 2 cups of vegetable stock, a can of rinse and drained black beans, cumin, chipotle, smoked paprika and some fajita seasoning and simmer on low, covered for 20 minutes. The rice came out perfectly.

I then took the rest of the pepper and onion mixture, added my reserved shredded pot roast, some Chobani 0% (this is what  I would use for a chicken mixture of shredded chicken peppers and onions that had been simmered in the green sauce. I use to use cream cheese but the Chobani is a fabulous, healthy swap), some cheese and a little green sauce.

When I realize I had green instead of red I improvised. I knew it wouldn’t be nearly as good with the green. If I had had red the peppers and beef would have gone in a small pot with the red sauce to simmer for a good 20-60 minutes. Then the Chobani would have been omitted.

I then set about my assembly. Instead of making tradition rolled stuffed enchiladas, I got lazy and made it like a lasagna or casserole layering the corn tortillas with the mixture, cheese and more sauce. Again, would have worked great with chicken. (see Cookin Fanatic’s Green Chile Chicken Casserole which I HIGHLY recommend and have made! This is VERY similar to how I have always made my chicken enchiladas on mush easier!)

I covered it and baked it at 375 degrees for about 15 minutes, then uncovered it and baked it at 400 for another 15 minutes until it was bubbly and the cheese on top was getting golden.

I even went as far as to top it with some diagonally cut green chiles (and I put the roots in some water to try to grow them Stephanie! 🙂 )! It looked pretty, the rice looked pretty, but when I sat down to eat it (very late admittedly, I had kinda filled up on some corn tortilla chips and wasn’t all that hungry by then), I was less than inspired.

It was just…I don’t know! It was OK, it didn’t merit being spit out nor was it cause for a “yucky face” it just didn’t go.

The red sauce goes with beef, the green with chicken. It’s just that simple.

The beef was wonderful and tender it just fell short. Matt woke up after working his shift all Monday night and then standing in the rain/sleet/hail and whatever else fell all day yesterday and having taken a “nap”, just as I was going to bed. He said he was going to go eat and I warned him this meal that I had worked so darn hard on, was not my brightest moment. I was asleep by the time he got back to bed so I never got the consensus.

In conclusion, I’m disappointed in myself, but we can’t succeed all the time right?! Well, maybe you can but I certainly cannot. It will be a while before I’m able to attempt this again, the right way but when I do, you can be sure I will share my success with you.

Tonight I have set Matt on salmon cake duty. 🙂 He does an excellent job with these, even a non salmon lover like me enjoys them. I shall share that with you tomorrow.

Training & Food Journal

TRAINING: It’s raining today..but it’s pretty darn warm out! I’m going to attempt to run outside, if not the elliptical has my name written alll over it!..as do my weights for upper body.


  • BREAKFAST: do I even have to tell you anymore? (P.S. I lost another pound and a half! Big sucess there, I still say my daily granola and almond milk breakfast is responsible for this!)
  • LUNCH: 2 slices of light oatmeal bread with 2 tbs. Teddy’s Peanut Butter, a banana and a Horizon low-fat chocolate milk. I was VERY late today. My alarm was on silent so I woke up 40 minutes late…I’m luck I have any lunch!
  • DINNER: Salmon Cakes , roasted asparagus and ..well that’s probably it (the salmon cakes are make with mashed potatoes)

About Lindsey @ trail to train

I'm a (somewhat) normal girl with slightly unusal ideas about everything. I do fitness my way because thats the only way I know how and my extensive mishmashed knowledge of food and cooking to make great, fast, healthy meals.
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One Response to OK Leftover Pot Roast Enchiladas

  1. Kate says:

    What a sad story! i always make my own red enchilada sauce! I love enchiladas. Noms. I want them now. NOW.

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