Day After BBQ Enchiladas (use your leftover meat)

Wondering what to do with barbecued meat the day after? This was delicious yesterday, but today the chicken or pork or beef looks pretty dried out and unappealing, Here’s a delish option.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F and grease a casserole dish or 9×13" pan with non stick cooking spray.

Step 2

Heat oil in a large skillet over medium heat. Sauté 1 diced onion, 1 diced green pepper and 1 diced jalapeno until onion is translucent.

Step 3

In a separate pan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for about a minute.

Step 4

Gradually stir in 1 1/2 C chicken broth, whisking as you add it. Bring to a low boil and allow to thicken slightly. Add 1 C cheese and stir in as it melts. Once smooth and creamy, remove from heat. Stir in 1 C sour cream.

Step 5

1½ cups chicken stock, 1 cup Monterey jack cheese, 1 cup sour cream

Step 6

Assemble enchiladas by wrapping a 1/4 cup of the meat mixture in a tortilla and place tortillas seam-side down in the prepared baking dish. Once all enchiladas are assembled and in dish, pour cheese sauce over the top of them. Sprinkle additional 1/8 cup cheese on top.

Step 7

8 medium tortillas

Step 8

Bake for 30-35 minutes.

Step 9

Serve with your favorite toppings!