Easy Roast Enchiladas

Have leftover meat or roast from a crock-pot meal? Not sure what to do with it? I decided to turn our leftover roast into an easy, filling, and nutritious enchilada meal. See how!

---

Leftover Roast Enchiladas

Serves 8

Ingredients:

• 1 lb. or more of leftover roast, pork or meat of choice

• 1/4 C. Juice from leftover crock-pot roast (for the bottom of the pan) or you can use crushed canned tomato sauce here if you don’t have leftover juice

• 1 C. Brown, Black, or Sprouted Rice cooked (we had some leftover already and made it super easy, but you can make this while you’re putting everything else together)

• Lemon Cilantro Salsa find the recipe here or choice homemade salsa. (Jack’s Organic Salsa is also a great brand if you’re crunched for time and wanting to purchase one, it can be found at Costco typically).

• 1 package Organic Veggie Wraps like these here

Directions:

• Heat oven to 375.

• Spread juice on the bottom of a 9x13 pan.

• Fill wraps with 2-4 Tbs. Cooked Rice, Salsa, and Meat. Roll and place tightly in the pan. Continue until the pan is full.

• Top with extra salsa. Place in the oven for 30-40 minutes until the center is hot. (can also sprinkle a little Parmesan Cheese on top 5 minutes before they’re done and pull out when the cheese is melted)

• Serve and Enjoy!

Note: I made extra and froze them for a later date. Stays good in the freezer for up to 3 months. Great for pregnancy plan ahead meals :)