Leftover Roast Enchiladas: The Best Way to Transform Yesterday’s Dinner Into a New Favorite!
We’ve all been there—you cook a big roast dinner, enjoy it, and then the next day you open the fridge and see a plate of leftovers staring back at you.
You don’t want to waste it, but eating the same roast again doesn’t sound exciting. That’s how I came up with leftover roast enchiladas.
Honestly, it’s one of the best kitchen tricks I’ve ever discovered. I get to save money, reduce waste, and enjoy a meal that feels brand new. And trust me, once you try this, you’ll start looking forward to the leftovers!
Let’s dive into how you can make these delicious enchiladas and why they’re about to become your go-to leftover meal.
Why Leftover Roast Enchiladas Are a Game-Changer
Leftovers can be boring if you just reheat them. But enchiladas completely change the game. When you wrap up tender roast meat with gooey cheese, flavorful sauce, and soft tortillas, it doesn’t even feel like leftovers anymore. It feels like a whole new dish made from scratch.
The best part? It doesn’t matter what roast you had—beef, chicken, pork, or even lamb. All of them taste amazing in enchiladas.
What Kind of Roast Works Best?
The beauty of this recipe is its flexibility. Any roast works, but here are my favorites:
- Roast Beef – Perfect with red enchilada sauce, beans, and lots of cheese.
- Roast Chicken – Shreds easily, pairs well with green enchilada sauce and veggies.
- Pork Roast – Juicy, tender, and delicious with smoky spices.
- Lamb Roast – Rich and flavorful, amazing with Mediterranean-inspired toppings.
Basically, if it’s roasted meat, you can turn it into enchiladas.
Ingredients You’ll Need
The ingredients are simple, and you probably have most of them already. Here’s what you’ll need:
- Leftover roast (beef, chicken, pork, or lamb) – shredded
- Tortillas (corn or flour, your choice)
- Enchilada sauce (red or green, store-bought or homemade)
- Shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- Cooked rice or beans (optional, for filling)
- Onions, peppers, or any leftover veggies (optional)
- Sour cream, salsa, or guacamole for serving
Step-by-Step Instructions
Let’s walk through the process so you can recreate this at home without stress.
Step 1: Shred the Roast
Take your leftover roast and shred it with two forks. If it feels a little dry, warm it up with a splash of broth or water to bring it back to life.
Step 2: Prep the Tortillas
Warm the tortillas slightly so they’re flexible. You can wrap them in a damp paper towel and microwave them for 30 seconds.
Step 3: Fill and Roll
Place some shredded roast, a little cheese, and maybe some beans or veggies inside each tortilla. Roll them up tightly and place them seam-side down in a baking dish.
Step 4: Add the Sauce and Cheese
Pour enchilada sauce over the rolled tortillas. Be generous—it keeps them moist and flavorful. Then sprinkle lots of cheese on top.
Step 5: Bake
Bake at 375°F (190°C) for about 20 minutes, or until the cheese is bubbly and golden.
Step 6: Serve
Top with sour cream, salsa, or guacamole. Serve with rice or a simple salad, and enjoy your transformed leftovers.
Why This Recipe Saves Time and Money
This recipe is not just tasty—it’s practical. Instead of tossing out leftovers or forcing yourself to eat the same roast again, you get a whole new meal. It stretches your food budget, saves time in the kitchen, and makes dinner exciting again. Plus, enchiladas reheat beautifully, so you can even meal prep for the week.
Tips for Making the Best Leftover Roast Enchiladas
Here are some of my tried-and-true tips to make your enchiladas amazing:
- Use enough sauce – Dry enchiladas are no fun. Cover them well.
- Mix meats if you want – Got both chicken and beef? Combine them for a unique flavor.
- Add veggies – Don’t let leftover roasted carrots or peppers go to waste.
- Experiment with sauces – Try green enchilada sauce, creamy white sauce, or even BBQ sauce for a twist.
- Freeze for later – Make a batch, freeze it, and you’ve got a ready-to-bake meal for busy nights.
Side Dishes That Pair Perfectly
While enchiladas can be a meal on their own, here are some simple sides to make it extra special:
- Mexican rice
- Refried beans
- Fresh corn salad
- Chips and salsa
- Guacamole and tortilla chips
Variations to Try
Want to mix things up? Here are some fun twists:
- BBQ Enchiladas – Use BBQ sauce instead of enchilada sauce. Perfect for pork roast.
- Breakfast Enchiladas – Add scrambled eggs and breakfast potatoes with your leftover meat.
- Veggie-Packed – Load up with leftover roasted vegetables for a healthier version.
- Cheesy Overload – Use multiple kinds of cheese for extra flavor.
My Personal Experience with This Recipe
The first time I made leftover roast enchiladas, I was honestly blown away. I had cooked a big beef roast for Sunday dinner, and by Monday I was sick of looking at it. I didn’t want to waste food, but I also didn’t want to eat the same meal again. So I thought, “Why not wrap it up in tortillas and bake it?”
It turned out so good that my family asked me to make it again—even when I didn’t have leftovers! That’s when I realized this wasn’t just a way to use up food—it was a recipe worth making on purpose.
Common Mistakes to Avoid
- Not shredding the meat properly – Big chunks don’t roll well. Shred it fine.
- Skipping the tortilla warm-up – Cold tortillas crack when rolled.
- Too little sauce – Always go heavy on the sauce.
- Overstuffing – A little filling goes a long way. Overstuffed tortillas will burst.
Why You’ll Love This Recipe
- It’s easy.
- It’s budget-friendly.
- It works with any type of roast.
- It transforms boring leftovers into something exciting.
- It’s family-friendly and customizable.
If you’ve been struggling with leftover meals, this recipe is the answer.
FAQs About Leftover Roast Enchiladas
Q: Can I make these ahead of time?
Yes! You can assemble them, refrigerate overnight, and bake the next day.
Q: Can I freeze enchiladas?
Absolutely. Assemble them without baking, wrap well, and freeze for up to 3 months.
Q: What sauce should I use?
Red or green enchilada sauce works great, but you can experiment with creamy sauces or even BBQ.
Q: Can I make this recipe vegetarian?
Yes, just swap the roast for roasted veggies, beans, or tofu.
Q: How do I reheat leftovers?
Bake in the oven at 350°F until warmed through, or microwave for a quick option.
Q: Do I need a specific kind of tortilla?
Nope! Both corn and flour tortillas work. Just warm them before rolling.
Q: Can I use store-bought sauce?
Of course. Store-bought makes it quick, but homemade sauce adds extra flavor.
Q: What cheese works best?
Cheddar, Monterey Jack, or a Mexican blend melts beautifully.
Q: How many enchiladas does this make?
Usually 8–10, depending on how much filling you use.
Q: Will my kids like this recipe?
Yes! It’s cheesy, flavorful, and easy to customize for picky eaters.
