This recipe requires the meat from an already prepared Beef Pot Roast. If you need instructions on how to prepare a good Pot Roast, check out my recipe titled “Rachymommy’s Pot Roast.”

After serving Beef Pot Roast from the slow cooker, pull out some of the meat with a bit of its juice, and set it aside. You’ll need about 3 cups of meat.

To the meat, add taco seasoning and your favorite salsa. (I use mild, but it’s up to you!)

Cover and set to marinate in the fridge overnight or for up to 3 days.

To prepare enchiladas:

Set oven to 350 degrees.

Pour enchilada sauce into a microwave-safe bowl and heat on high for 2.5 minutes. (Make sure when purchasing your enchilada sauce to pay attention to the choices between hot or mild. I always use mild because I am a big chicken when it comes to spicy foods, and so are my kids.)

Spray a casserole dish with nonstick spray.

Heat marinated beef in a separate microwave-safe bowl for 3 minutes.

Gently whisk together sour cream with warmed enchilada sauce to create a creamy, dreamy concoction.

Set up an assembly line of warmed meat, warmed enchilada sauce, and tortillas next to the casserole dish.

Begin assembling enchiladas by dipping each tortilla in the bowl of creamy enchilada sauce until the tortilla is completely covered.

Place the drenched tortilla on a plate and spoon meat into a line down the center of the tortilla.

Fold both ends of the tortilla slightly up over the meat, then roll enchilada closed from one side to the other and place in casserole dish.

Repeat this action for all 8 enchiladas.

Set the enchiladas in the oven to bake for 15 minutes.

Sprinkle with shredded cheese and black olives, and set to bake for 5 more minutes.

Allow enchiladas to cool for 6 minutes before serving.

Mexican rice, refried beans, and guacamole make this meal a fiesta!

Check out my recipe for “Rachymommy’s Pot Roast.”