Leftover Enchiladas

One of my super powers is turning leftovers into something else, and over the weekend I did this with leftover rib meat. I stripped the meat off the bones, and used this as part of the filling for Enchiladas- and they were a HUGE hit. Here’s what else I did for my filling:

1 c cooked pinto beans (I cooked mine from dry in the pressure cooker)

1 carrot, diced up super fine (I put it in the food processor)

3 garlic cloves, diced fine

1 c shredded cabbage

1 small zucchini shredded

1/2 white onion, diced

1/4 head of cauliflower, diced (did this in the food processor too)

1/2 c chicken stock

1-1 1/2 c cooked rice

1 tbsp Tajin spice

1 tsp cumin

1 tsp seasoning salt (or salt and pepper to taste)

1-2 c shredded cooked meat (i used my leftover rib meat, you could use pulled pork, chicken, whatever is easy and on hand)

Fry up your onion, garlic, and other veggies until tender, then add in the chicken stock. Add in your beans, rice, meat, and spices. Let this sauté together for a few mins to get all the flavors mixed in. One everything is combined, Preheat your oven to 375 deg and build your enchiladas:

Drizzle a casserole dish with your oil of choice (my preferred is avocado oil). Grab your fav tortillas (we use gluten free Teff tortillas), and warm them in the microwave for 20-30 seconds- this makes them more pliable so they don’t break when you roll them up. Spread each tortilla with sour cream (omit if dairy free) then top with your rice/ meat/ bean/ veggie mixture you made from above. I find it best if you line the middle, then fold everything up neat and tidy as a wrap. Place the enchilada in the casserole dish. Repeat this until you have your desired amount of enchiladas made, or your casserole dish is full. Then top with your favourite salsa (I used a salsa verde) and sprinkle generously with cheese. Bake in the oven for 15-20 mins, the enchilada edges should be crisp and the cheese super melty. Serve with guacamole, more salsa and sour cream and hot sauce. ENJOY!