16ouncesshredded cheesecan use Cheddar (white or yellow), Monterey Jack, Colby Jack, or Mexican Blend
GARNISHES & TOPPINGS:
extra enchilada sauceoptional
I used 2 medium casserole dishes for this recipe but you can use one very large casserole (like a lasagna pan 13x9 or larger) to tuck all of the enchiladas into.
PREHEAT THE OVEN:
Set the oven temperature to 350°.
ASSEMBLE THE ENCHILADAS
Start with all of the enchilada ingredients ready to use, a casserole dish close by and a silicone basting brush or spoon nearby.
Spread 1/4 to 1/3 cup of enchilada sauce on the bottom of the casserole dish. (Amount will depend on how large your casserole is.) Set aside.
Place one corn tortilla on the work surface and spread a tablespoon of enchilada sauce over the surface of the tortilla with the spoon or basting brush.
Spoon 2-3 tablespoons of Mexican shredded beef into a line in the center of the tortilla.
Top with 1-2 tablespoons of grated cheese and fold the tortilla over the center filling.
Transfer the stuffed tortilla, seam side down (to avoid it opening up) to the casserole dish. Continue in this fashion until you've filled the casserole with enchiladas.
Brush the enchiladas with remaining enchilada sauce so that the exteriors of the tortillas are covered but not soaking with sauce. Top with remaining cheese and bake for 20-25 minutes or until the cheese is melted and the enchiladas are hot.
Serve enchiladas with your favorite additional toppings (mentioned above).