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Ingredients
  • 1 ½ to 2 cups Red Enchilada Sauce, homemade or store-bought
  • 8 tortillas, 8-inch flour or corn/flour or corn/wheat blend
  • 2 ½ to 3 cups Mexican Shredded Beef
  • 3 cups shredded Monterey Jack, divided
  • 1 cup shredded sharp cheddar, for topping
  • thinly sliced green onion, for garnish
  • cilantro, optional for garnish
  • subheading: OPTIONAL FOR SERVING:
  • sour cream, tomatoes, avocado, hot sauce or salsa
Steps
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