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


Step - 1

Preheating the oven to 350 degrees Fahrenheit. Combine the shredded beef, green chilies, corn, and half of the enchilada sauce in a medium basin.  

Spread ½ cup of enchilada sauce into the bottom of a 9 x 13 baking dish.

Step - 2

Scoop about ⅓ cup of filling into the middle of each of the tortillas, and sprinkle with cheese. Roll each tortilla up and place them seam-side down in the prepared baking dish.

Step - 3

Apply the remaining enchilada sauce in a distributing motion over the rolled-up tortillas so as to completely cover them. Add the remaining grated cheese on top as a garnish.  

Step - 4

Bake until the cheese is melted and the sauce begins to bubble, 20 to 25 minutes. Prepare boiling.  

Step - 5

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