Beef Enchilada Stack

I love Mexican food!  Good enchiladas have got to be at the top of the list! It hits the spot most of the time! The day I decided to make these I had LOTS of leftover shredded roast beef in my fridge. I knew I wanted to turn them into enchiladas. My Mom’s friend shared a recipe for Layered Mexican  Casserole with her. My mom shared it with me. I tweaked it a little to include the leftover beef.  Thanks to her friend for a yummy recipe! This stack is good! It’s even better the next day. Which gives this recipe some serious bonus points. Let’s face it, sometimes a girl needs a recipe that can be made in advance and still be a winner at the table!

Mix together shredded beef, sour cream, onions and cumin. Oh and last but definitely not least, shredded cheese.

Spread some salsa in the bottom of a  greased, deep 2 quart round baking dish. I only made half of the recipe so my dish was not as deep as you would need if you are making the whole recipe!

On top of salsa layer a flour tortilla, then spread with some beef filling.

We are going to do that process all over again. Salsa, tortilla and then filling. Repeat ending with a tortilla shell.

Sprinkle a good amount of shredded colby jack cheese on top. Adding in a little pepper jack would be delish too!

Spray aluminum foil with non stick baking spray.  Cover enchilada stack with aluminum foil, greased side down. Bake at 400 degrees for about 30 minutes. Remove foil and bake for another 5-10 minutes or until the cheese is melted and begins to get crispy.
Cut in wedges. Top with diced tomatoes, fresh cilantro and sour cream. 

Since I already had the shredded roast beef in the fridge this was a cinch to throw together. My whole family loved it, and you know how rare it is to find a recipe the whole family will love! You should make it today…and eat it tomorrow!