pot roast baked tortillas

i made a pot roast: browned the salted and peppered meat and sliced onions and celery in olive oil, poured in half a bottle of red wine and water, and simmered that for a couple of hours. put it in the fridge and removed the fat on top, reheated it and added carrots and parnips and then some whole baby potatoes. that was a fine meal with a tossed salad, and we had lots leftover. so yesterday, the leftovers made a great base for a mexican casserole with enchilada sauce, torn corn tortillas, dollops of sour cream and shredded cheese, baked till bubbly.