Fabulous Left-Over Roast Enchiladas

Ingredients

  • 3 Cups Roast Beef cooked, shredded
  • 1 8.5 oz. can corn drained
  • 1 10 oz. can Rotel drained
  • 1 28 oz. can red enchilada sauce divided
  • 2 cups sour cream
  • 4 cups shredded cheese divided
  • 12 small flour or corn tortillas

Instructions

  1. Preheat oven to 350.
  2. In a medium bowl, mix beef, corn, Rotel, 1 cup enchilada sauce, 1 cup sour cream. Set aside. Spread 3/4 cup enchilada sauce on the bottom of a 9 x 13 baking dish.
  3. Place 1/3 cup filling in center of tortilla. Top with shredded cheese. Roll up and place seam-side down in prepared baking dish. Repeat with remaining tortillas.
  4. Mix 1 cup sour cream with remaining enchilada sauce and spread over the top of the tortillas. Sprinkle with remaining cheese.
  5. Bake 25 minutes.
Sally McClureComment