Ingredients:

  • 500g leftover roast beef, shredded
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 125g cream cheese, softened
  • 4 oz diced green chilis
  • 60g unsalted butter
  • 30g all-purpose flour
  • 480ml low sodium beef stock
  • 240g sour cream
  • 1 tsp onion powder
  • 12 corn tortillas
  • 300g Monterey Jack cheese, shredded
  • 1 bunch fresh cilantro, for garnish
  • 1 fresh jalapeño, sliced for garnish

Instructions:

  1. Sauté the finely diced yellow onion in a large skillet over medium heat until translucent and starting to brown at the edges.
  2. Add minced garlic, chili powder, and ground cumin to the skillet; toast for 30 seconds until fragrant.
  3. Stir in the shredded roast beef and diced green chilis. Fold in the softened cream cheese, stirring until it melts into a thick paste that fully coats the beef.
  4. In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually whisk in beef stock until the sauce thickens.
  5. Remove the sauce from heat and stir in the sour cream and onion powder until smooth and velvety.
  6. Lightly warm tortillas, fill each with the beef mixture, roll tightly, and place seam-side down in a 9x13 inch baking dish.
  7. Pour the creamy sauce over the tortillas and top evenly with shredded Monterey Jack cheese.
  8. Bake at 375°F (190°C) for 20-25 minutes until the cheese is bubbly and the edges are golden brown. Garnish with cilantro and jalapeños.