Easy Beef Enchiladas

Course Main Course

Cuisine Mexican

Servings 10

Some tasty beef , cooked and shredded
4 cups grated cheese {I used cheddar & mozzarella cause that's what I had on hand , but Colby or Monterey jack both work great too!}
6-8 flour tortillas
2 {14 oz} cans red enchilada sauce

Combine shredded beef, 3 cups cheese and 1 can of enchilada sauce in a large bowl.
Pour half the remaining can of enchilada sauce on the bottom of a 9x13 pan and spread evenly.
Microwave the tortillas for a few seconds to make them easier to work with, then fill the tortillas with beef mixture {we like them thick, so I over stuff!}...
Roll them up {I like to tuck the ends in too, unlike a traditional enchilada}, and place seam down in pan. Repeat until you are out of tortillas or beef mixture.
Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese.

Cover with foil and bake at 350 degrees for 20 minutes or until cooked through. Remove foil and bake for additional 5 minutes.

Cover with foil and place pan on a cookie sheet so it freezes flat. When ready to use cook from frozen for 40-45 minutes at 350 degrees. Remove foil and bake for additional 5 minutes.