Easy Beef Stew Enchiladas

This recipe uses packaged cooked beef pot roast with gravy, along with canned mixed vegetables, shredded cheese and enchilada sauce to fill flour tortillas.

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Ingredients:

• 2 T. Canola Oil
• 1 Med. Onion, chopped
• 1 Clove Garlic, minced
• 1 - 17 oz. Pkg. Fully Cooked Beef Pot Roast with Au Jus Gravy (such as Hormel)  
• 1 - 15 oz. Can Mixed Vegetables, drained
• 1 - 10 oz. Can Mild Enchilada Sauce, divided
• 1 1/2 C. Finely Shredded 4-Cheese Mexican Blend, divided
• 8 - 8-inch Flour Tortillas
• 1 - 10 3/4 oz. Can Cream of Celery Soup
• 1 - 4.5 oz. Can Chopped Green Chiles, drained
• 1/4 C. Milk
• 1/2 C. Sour Cream
• 1/4 C. Green Onions, thinly sliced

Method

Heat oven to 350 F. Spray a 9 x 13-inch baking dish with cooking spray. Heat oil in skillet. Saute onion and garlic for several minutes until tender. Drain pot roast meat, reserving gravy. Chop meat into 1/2-inch pieces and add to skillet with drained vegetables. To reserved gravy, stir in 1/2 Cup enchilada sauce. Add mixture to skillet along with 1/2 Cup cheese. Evenly spoon mixture down center of each of the tortillas (about a generous 1/2 C. each). Roll up each tortilla and place side by side in prepared pan, seam side down. In a medium bowl, mix together cream of celery soup, chopped green chilies, milk and remainder of enchilada sauce and pour over tortillas in pan. Sprinkle with remaining 1 C. cheese. Cover with aluminum foil and bake in 350 oven for 35-40 minutes. To serve garnish with sour cream and sprinkle with chopped green onions.

Notes: This dish combines the flavors of beef stew with Mexican flavors for a great easy-to-make casserole that the whole family will love.

Number of servings: 6-8

Submitted By: p.a.harmon
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