Ingredients
Yield: 6-8
1 package fully cooked beef pot roast (15-17-oz)
1 (8-oz) can tomato sauce
2/3 cup salsa verde
6 (10-inch) flour or corn tortillas
8 oz shredded Monterey Jack cheese, divided
1 (15-oz) can black beans, drained and rinsed
2 tablespoons chopped green chiles, divided
Directions
1. Preheat oven to 400°F. Microwave pot roast on HIGH 2-3 minutes or until warm. Transfer gravy (from pot roast) to medium saucepan. Finely shred meat using two forks; place in medium bowl.
2. Stir tomato sauce and salsa verde into gravy; cook on medium 3-4 minutes or until hot. Add 3/4 cup of the gravy mixture to pot roast. Spread 1/2 cup gravy mixture over bottom of 9- x 13-inch baking dish.
3. Spoon down center of each tortilla: 1/3 cup beef mixture, 1/4 cup cheese, 3 tablespoons black beans, and 1 teaspoon chiles. Roll tortillas around filling and place, seam side down, in baking dish. Top enchiladas with remaining 3/4 cup gravy mixture and 1/2 cup cheese. Bake 18-20 minutes or until cheese melts and enchiladas have browned slightly. Serve.