▢ 3 cups roast beef, shredded, cooked ▢ 1 (4-ounce) can green chilies, diced ▢ 1 cup corn ▢ 1 (20-ounce) can red enchilada sauce, (we love our homemade red sauce) ▢ 2 ½ cups shredded cheese, divided ▢ 12 small flour or corn tortillas, warmed

Instructions Step - 1

Preheat the oven to 350°F.

Step - 2

In a medium bowl, mix the shredded beef, green chilies, corn, and ½ cup enchilada sauce. Spread ½ cup of enchilada sauce into the bottom of a 9 x 13 baking dish.

Step - 3

Scoop about ⅓ cup of filling into the middle of each of the tortillas, and sprinkle with cheese (reserving about 1 cup of cheese for the top of the enchiladas).

Step - 4

Roll each tortilla up and place them seam-side down in the prepared baking dish.

Step - 5

Pour the remaining enchilada sauce over the top of the rolled-up tortillas, spreading to cover the tortillas completely. Sprinkle with the remaining shredded cheese.

Step - 6

Bake for 20-25 minutes, or until the cheese is melted and the sauce is bubbling. Serve hot. ENJOY

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