Easy Shredded Beef Enchiladas

INGREDIENTS

• 2 pounds roast beef cooked and shredded
• 28 ounces enchilada sauce
• 10 ounces cream mushroom soup see note
• 1 cup sour cream
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 Tablespoon chili powder
• 3 cups shredded cheese Pepper Jack, cheddar, etc.
• 8 8″-10″ flour tortillas see note

OPTIONAL ENCHILADA TOPPINGS:

• chopped tomatoes
• cilantro
• guacamole
• olives
• green onions
• sour cream

INSTRUCTIONS

1. Preheat oven to 375 degrees. Grease a 9×13 baking dish.
2. Mix enchilada sauce, sour cream, cream of mushroom soup, and seasonings together. Set half of it aside for pouring on the top.
3. Add shredded beef to half of the enchilada sauce mixture. Stir.
4. If the tortillas aren’t pliable microwave them for a couple of seconds until they are soft.
5. Spread 1/8 of the beef mixture on one side of each tortilla. Top with some grated cheese (be sure to save half of the cheese to sprinkle on the top). Roll tortillas up and place in the prepared baking dish.
6. Pour remaining enchilada sauce over enchiladas. Top with the rest of the grated cheese.
7. Bake for 30-45 minutes or until warmed through and the cheese is melted on top.
8. Serve with extra toppings!