I started by making the enchilada sauce. I use my friend Rhonda's recipe for Red Enchilada sauce, but I do one thing differently. I add a cup of chicken broth to it to thin the sauce out a bit more. The pan you see here is a double recipe of the sauce. I like it very well and like to keep it on hand.
I chopped the roast beef and opened a can of refried beans. I didn't season the meat or add anything to it. The meat was very tasty already and the sauce was well seasoned. I dipped corn tortillas in some of the enchilada sauce. I find it makes the tortillas more pliable and less likely to break or tear. I then filled each of 5 tortillas with about 3 tablespoons of meat (about 1/4 cup) and some sharp cheddar and rolled. I put half a can of refried beans in the bottom of my pie plate and the filled tortillas on the beans.
Leftover Makeover: Twice Baked Potatoes
I had a very large baked potato left from earlier in the week. I split in half and then scooped out the insides and mashed with a fork. I mixed in a little grated onion, some sour cream, salt, pepper, and shredded cheddar. I topped with more cheese and some crisp turkey bacon bits and baked at 350F for about 20 minutes until the cheese was melted. I served this as a side dish but if you use a whole potato per person it would do as an entree.