Preheat the oven to 350°F/177°C. Prepare a 9x13 casserole dish with nonstick cooking spray.
In the bottom of the casserole dish, spread enough of the 1 (19) ounce can, red enchilada sauce to lightly cover the bottom of the casserole dish/.
In each of the 10 to 12 corn tortillas, place 2 Tablespoons of the 4 cups leftover shredded beef. Roll the tortillas and place them with the sealed side down in the casserole dish. Continue until all enchiladas are rolled.
Pour the remaining enchilada sauce over the rolled tortillas.
Top the sauce with 1 cup cheddar cheese Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 to 45 minutes or until the cheese has melted and the casserole is hot and bubbly.
Serve with optional garnishes; chopped fresh cilantro, sour cream, guacamole, and Pico De Gallo.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.Use any of these recipes for their leftovers; Mexican Shredded Beef, Red Wine Braised Beef, or Eye of Round Roast Beef. Note 1: If the meat is in a sauce, drain the sauce before adding the beef to the corn tortilla so it does not get soggy. I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.