1 pound lean ground beef (cooked diced or shredded beef(such as shredded beef or barbacoa)will work well in this recipe too.

1 cup chunky salsa

1 (10-ounce) can red enchilada sauce

8 (8-inch) tortillas (flour tortillas used on this recipe) but corn are the authentic traditional way.

1 (8-ounce) package Borden Cheese Thick Cut Shredded Four Cheese Mexican (about 2 cups)

but feel free to use whatever variety of cheese that you love best.

-Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.

-In a large skillet, brown the ground beef over medium-high heat. Drain the excess fat away and return the meat to the skillet and to medium-low heat.

-Stir in the salsa and cook until heated through. Remove from the heat.

-Pour about 1/2 of the enchilada sauce in the bottom of the prepared baking dish.

-Warm the tortillas according to the package directions. Add about 1/4 cup of the meat mixture down the center of each tortilla and top with about 1 heaping tablespoon of cheese.

-Tightly roll each tortilla up and place them in the dish, seam side down.

-Pour the remaining enchilada sauce over them and sprinkle the remaining cheese over.

-Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes.

For corn tortillas version

In the Microwave – Put five or fewer tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 30-second bursts until they are warmed through. Repeat in batches of five tortillas until all your tortillas are warm.

In a small skillet over medium heat,

heat some vegetable oil. Dip each tortilla in the warm oil for 5 to 8 seconds until the tortilla is warmed through and pliable.

Do not crisp. This makes the tortillas pliable and won’t crack or fall apart..Drain on a paper towel-lined plate. Repeat until all the tortillas have been used.