Ingredients:

1 ½ to 2 cups Red Enchilada Sauce, homemade recipe below

8 tortillas, 8-inch flour or corn/flour or corn/wheat blend

2 ½ to 3 cups Mexican Shredded Beef

3 cups shredded Monterey Jack, divided

1 cup shredded sharp cheddar, for topping

thinly sliced green onion, for garnish

cilantro, optional for garnish

OPTIONAL FOR SERVING

sour cream, tomatoes, avocado, hot sauce or salsa

Instructions:

Preheat oven to 350 degrees F.

Pour a thin layer of enchilada sauce into a 13- x 9-inch baking dish (about ½ to ¾ cup) and spread it out evenly over the bottom.

Warm the stack of tortillas for about 15 to 20 seconds in the microwave, just until very slightly warmed.

Place about ⅓ cup of the shredded beef down the center of one of the tortillas and top with about ¼ cup shredded Jack cheese. Roll up tightly and place seam side down on top of the enchilada sauce in the baking dish (they shouldn’t be too tightly packed in). Spoon about 1 cup sauce (or more) over the top of the enchiladas and top with the remaining 1 cup Monterey Jack and the cheddar cheese.

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake another 3 to 5 minutes, or until cheese is melted and sauce is bubbly.

Garnish with green onions and a little cilantro and serve with toppings of your choice.