In reflecting on our mission to get sports editor Aaron Hagen cooking his own meals, rather than relying so heavily on fast food, I’ve come to the realization that the key to cooking for one or two people is reusing leftovers in new ways, rather than eating the same thing for several days running.
Such was the case at our house last night, when Hubby Bryan and I dined on the remnants of the chipotle beef roast (“Tastes as Good as It Smells” blog of 1-25-11) that I’d made on Sunday. We were anticipating company, so on Sunday I served the beef on small corn tortillas, accompanied by avocado, lettuce, tomato, taco sauce, etc.
For last night’s meal, I used the leftover meat in enchiladas, using flour tortillas instead of corn. I rolled up an ample amount of the meat, which had been saved in the sauce, inside the flour tortillas with a small bit of fine shredded cheese, then placed them in a large greased Pyrex dish.
For the sauce, I combined half a can of enchilada sauce (the rest is frozen to be used for tacos at a later date) with 1 can cheddar cheese soup, ½ cup Greek yogurt, about ½ cup of the shredded cheese and ½ cup milk. The sauce was poured over the top of the enchiladas. Cover with foil and bake at 350 degrees for about 45 minutes; remove foil and bake for additional 15 minutes, until bubbly and cheese has begun to brown on top. Serve with toppings including diced avocado, tomato and shredded lettuce.
The results were pretty darn tasty, and I’m looking forward to having the enchilada leftovers for lunch today. I will definitely make enchiladas with this easy sauce again.