Easy Shredded Beef Green Chile Enchilada Casserole

I was looking for a quick and different way to use the leftover shredded beef cooked in a crock pot the day before. I came up with this recipe which is quick and easy without having to roll each tortilla individually . My husband doesn't like corn tortillas or red sauce so I used green sauce and flour tortillas and layered them in a 8 1/2 inch casserole dish that fit the torrillas perfectly. I knew it was a hit when he went back for a second and third helping! It also tastes great left over the next day. You could also make it with shredded chicken. (Cooking the beef is not included in prep time)

• Ready In: 40 mins
• Serves: 6-8
• Yields: 1 8 1/2 inch casserole

Ingredients

• 2  cups  shredded beef
• 1 (4 ounce) can diced green chilies
• 1 (19 ounce) can  green enchilada sauce
• 1 (10 1/2ounce) can  cream of mushroom soup
• 2  cups  shredded  Mexican blend cheese (or other cheese of your choice)
• 5 (8 1/2inch)  flour tortillas
•  sour cream (optional)

Directions

1. In large frying pan or sauce pan, combine shredded beef, diced green chiles, half of the green enchilada sauce and full can of mushroom soup.
2. Cook over medium heat until heated through
3. Pour about 2 Tablespoons of remaining enchilada sauce in bottom of the casserole dish.
4. Place 1 tortilla in casserole and cover with prepared sauce from pan.
5. Sprinkle small layer of cheese over sauce.
6. Place another tortilla over sauce and continue layering until last tortilla is on top.
7. Pour remaining sauce over complete casserole and cover the top with remaining cheese.
8. Cover and bake in 350 degree for about 30 minutes or until nice an bubbly .
9. Let sit about 10 minutes to allow to set before serving.
10. Top with sour cream if desired.