Had some of the vodka-marinated pork roast leftover from the other day and wondered "What to do? What to do?" We'd already eaten sandwiches and still there were yummy chunks sitting in the fridge. I hated to waste it but we were getting a little tired of it in it's current incantation.
I remembered a trick my beautiful friend, Sher of What Did You Eat?,told me she used as a waste not/want not trick. Any time she had leftover meat or roasted chicken that she didn't want to waste, she'd grab a few tortillas and whatever else she had in the fridge for filling, make up enchiladas and then freeze them individually without sauce and keep them in marked gallon freezer bags. Then, on nights she didn't feel like making dinner into a big a production she'd grab a couple each for her and Bob, sauce them with whatever salsa she had in the pantry for just that purpose, layer some nice melty monterrey jack on top, and voila, dinner is served.
I followed in her footsteps except I did go ahead and sauce mine. The batch of two became my work "lunch" one night last week and the second batch went into a foil pan into the freezer so that all that has to be done is for it to be thawed and thrown in the oven. I ran out of tortillas at the end so the rest of the pork ended up being spooned around the sides, just more porky goodness.
There is no specific recipe for this. But here's how I did it: I chopped up the remaining pork roast, added the half jar of red salsa I happened to have in the fridge, and a handful of shredded cheese. Sher used to also add any beans she had leftover, corn, potatoes, whatever sounded good to her mixed together. I put a couple of large spoonfuls of the mixture into the center of the tortillas, rolled them up, and placed them seam side down in a sprayed baking dish. Then I poured over a jar of salsa verde (gre) I had in the pantry and topped it with another handful of shredded colby/monterrey jack mix. From there or once thawed if frozen, it's just a matter of baking them at 350 degrees for 30 minutes covered and then another 10-20 minutes uncovered until cheese is slightly browned and the everything is hot and bubbly.
Originally the second pan (freezer ones) were made for Auntie Miranda but since she wasn't able to drop by the day she thought she would, I just stuck them in the freezer...we'll see who ends up feasting on them, her or us, depending on who gets out of the mood to cook first.