I cook a roast on the first Sunday of (almost) every month. We usually have some left over, which I’ve used in the past for roast beef sandwiches or just reheated to eat again. I got bored of this and decided to try an experiment. And it was fabulous. Presenting, the best shredded beef enchiladas I’ve ever made…or possibly eaten.
Now I realize that there are a lot of non-measurements. That’s why they are so good. They don’t taste exactly the same every time. Plus, everyone seasons their roast differently in the first place so you need to adjust spices and flavors for your leftover meat. If you have a very salty roast, I would hate for you to think you needed to add a couple teaspoons of garlic salt! It would ruin these shredded beef enchiladas. And no one wants that much delicious leftover meat ruined when it can become something so fantastic. So taste as you go. The meat is already cooked after all. If you don’t like a certain flavor, leave it out! If you really like a certain flavor, add another dash.
One additional note:
I’ve found a lot of recipes on Pinterest lately for roasts that have soy sauce or canned soups in the ingredient list. While I’ve made some of these and they are very good, I don’t know that I would recommend the leftovers for this particular recipe. (I haven’t actually tried them yet though so if you do and it’s super good, let me know and I’ll be able to have these shredded beef enchiladas more often!) If the soy sauce flavor isn’t too strong, it would be fine. Just keep in mind, you are going for a Mexican flavor here…not Asian. I like these best when I keep to a pretty simple roast – a little garlic salt and seasoning salt.