- 1-2 lbs shredded beef (I used leftovers from French Dip Sandwiches and it was so good)
- 1 packet taco seasoning
- 2 cans green enchilada sauce
- Shredded cheese, about 2-4, cups or as much as you want (I used 3 types: Monterey Jack, Pepper Jack, and Medium Cheddar)
- 1-2 cans Refried Beans, warmed
Once you beef is cooked, shred it and warm it up with a little water (maybe 1/2 cup, just to keep it moist) and a packet of taco seasoning. My meat was cold (leftovers from the fridge), so I tossed it back into the crockpot on low for an hour or two.
Preheat oven to 350. Grease bottom and sides of 9x13 pan. Empty one can of green enchilada sauce into a shallow dish. Spread a spoonful or two of enchilada sauce on bottom of the pan. This will help keep the bottom of the enchiladas soft. Take one tortilla and dip it into the enchilada sauce. Top with refried beans, shredded beef and cheese. Roll it up and place in pan. Repeat with remaining tortillas. Top the pan with remaining enchilada sauce and cheese. Bake for 20-30 minutes, or until they're bubbling. I covered mine with tin foil so keep them from browning.
Serve with sour cream, guacamole, salsa, lettuce, tomatoes and anything else that sounds yummy.