Floral Pattern



▢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


Preheat the oven to 350°F.


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.


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


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.


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