Shredded Beef Enchiladas

Summer weather has gone away and the chilly Fall days are upon us.  It is time once again to heat up my oven and enjoy some comfort food! These enchiladas require some amount of prep but I cook enough to make two batches.  One for dinner and one for the freezer!

First, cook a roast in crock pot either on high for 4 hours or low for 8 hours until meat is tender enough to shred.  I put 2-3 cups water and 1/2 cup taco seasoning in with it.  When done shred meat and simmer on stove top with a little extra broth for about 10 min.

 Next you will need:
Tortilla shells - I made 8 enchiladas per 9x13in pan.
Shredded cheddar cheese - about 3 cups; 1 1/2 cups per pan
One XL can (29.2oz) enchilada sauce
One can cream of mushroom soup
Cooking spray - coat each pan evenly
Two 9x13 pans - I use aluminum foil pans.
Mix together 1/2 can enchilada sauce, cream of mushroom soup and meat in bowl. Spoon onto tortilla about 1/3 cup to 1/2 cup each.

Begin rolling tortilla by folding in sides. Then roll from unfolded side.

Continue to roll until closed.  Place in greased pan, seam side down and repeat with remaining tortillas and filling.

When pan is full, pour 1/2 of remaining enchilada sauce on top and sprinkle with cheese.  Remember to split remaining sauce and cheese between both pans. Bake at 375* for 30 min or until cheese is melted and sauce is bubbly.
*If freezing cover tightly with plastic wrap and then with tin foil.  Use within 3 months.

ENJOY!!!

MadCounty Mama