This weekend my husband smoked two large pork roasts and two beef tri-tips. The meat turned out beautifully and believe me, dinner Saturday evening was incredibly good with homemade BBQ sauce.
One of the tri-tips was a little over smoked, still tasty but a little dry. We solved that with BBQ sauce which made incredibly tasty sandwiches. Tonight, I shredded the other tri-tip and decided to make Smoked Beef Santa Fe Enchiladas. They were amazing and luckily they are incredibly simple to assemble and a great way to use up leftovers.
Smoked Beef Santa Fe Enchiladas
Smoked beef (any meat can be substituted simply)
Pre-heat oven to 350° and spray an 8×8 pan with cooking spray. Take four corn tortillas and individually coat in enchilada sauce and place in pan. Place a layer of smoked beef, shredded into bit size pieces, and then cover with shredded cheese.
Assemble three layers and then place one single layer of coated corn tortillas on the top of the third layer. Drizzle the remaining enchilada sauce over the enchiladas and cover with aluminum foil. Place in oven and bake for 45 minutes. Remove the foil and add one last handful of shredded cheese, return to the oven until melted.
Serve warm with a side salad and Ranchero Beans.