Beef Enchiladas

MAKES 6 SERVINGS

Make this recipe on a weekend when you have time to make each cheese “tortilla” by hand. I always suggest rolling the tortillas—I find it’s easier—but you can layer them if you prefer. It’s best to buy the cheese in blocks and shred it yourself for this recipe, rather than buy it pre-shredded.

INGREDIENTS

3 cups shredded cheddar cheese
3 cups shredded mozzarella cheese
3 cups shredded roast beef (leftover pot roast works best)
½ cup sugar-free salsa
¼ cup pickled jalapeños, drained
1 cup red enchilada sauce

INSTRUCTIONS

1. Preheat the oven to 350°F. Butter an 8-inchsquare baking dish.
2. Combine the cheddar and mozzarella. Working with 1 cup of the cheese mixture at a time, spread the cheese into an 8-inch circle in a medium nonstick frying pan, making an even, thin layer. Place the pan over low heat. The cheese should melt slowly and darken as it cooks. Continue to cook undisturbed, without checking underneath or moving in any way, until the entire circle of cheese is evenly brown throughout. Use a spatula to remove the round from the pan and set it aside to cool. Repeat with the remaining cheese to form 6 “tortillas.”
3. Combine the beef and salsa in a saucepan and bring to a simmer over medium heat. Add the jalapeños and stir to combine.
4. Divide the meat mixture between the cheese tortilla rounds and gently roll. Lay rolls in the prepared baking dish and pour the enchilada sauce over the top. Bake for 8–10 minutes, until hot.
5. Serve with the lettuce, tomato, sour cream, and additional shredded cheese, if desired.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here