3 C Shredded beef
28 oz Can Green chili enchilada sauce
4 oz Can diced green chilies
14 oz Can creamed corn
4 C Shredded cheese (sharp cheddar, colby-jack, etc.), divided
1 C Sour cream
1/2 C Diced green onions
1 Onion, finely chopped
2 Garlic cloves, minced
1/4 C Cilantro, chopped
2 t Cumin
Salt and pepper, to taste
8 Burrito-size flour tortillas, room temperature
Directions:
In a large bowl, combine shredded beef, diced green chilies, corn, 3 C cheese, sour cream, green onions, onion, garlic, cilantro, and cumin. Add salt and pepper to taste.
Ladle enough green enchilada sauce into the bottom of a 9x13 casserole dish to coat.
Dip each tortilla in enchilada sauce and fill with beef mixture. Roll tightly and place in casserole dish. Repeat for all 8 tortillas.
Cover with any remaining beef mixture. Pour on the rest of the enchilada sauce being careful to evenly coat the ends of the tortillas. Top with cheese.
Can be refrigerated overnight.
Bake at 350 degrees until bubbly and heated through and cheese is melted.
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