Hi guys,

I like to make crock pot meals on the days that my daughter and I exercise, and roasts(pork or beef) go over well at my house. I usually have leftovers the next day so what I like to do is make enchilladas out of it. The recipe is as follows:

Sautee med to lg chopped onion and 2 of the little cans minced green chilles in butter w/ cumin and mexican chille powder to taste. add shredded leftover roast and heat through. Add 8 oz cream cheese, melt and mix well. Roll mixture in low-carb tortillas and place in baking dish. Top with generous amount of shredded cheese (cheddar, Jack, colby). I like to mix 1 can green enchillada sauce w/equal parts heavy cream, tames the tanginess of the enchillada sauce and makes it rich and creamy. Bake 45 min to1 hour ~ 350 degrees.

Great way to stretch a roast and even the carber like it.
Enjoy, Zima