Shortcut Beef or Chicken Enchiladas

• 2 (12 ounce) cans roast beef or 2 (13 ounce) canschunk canned chicken
• 1 (4 ounce) can mild green chilies (optional)
• 1 cup chunky salsa
• 3 cups shredded cheddar cheese, divided
• 8 soft taco-size flour tortillas
• 2 (10 ounce) cans red enchilada sauce
• 1 (6 ounce) cansliced black olives (optional)
• 14 cup chopped green onion (optional)

1. Put the two cans of roast beef into a medium bowl, gravy and all.
2. Add the chilies, salsa, and 1 cup of the cheese.
3. Break the chunks of roast beef up (shred them) with a fork as you mix the ingredients together.
4. Pour a thin layer of enchilada sauce in a 9x13 baking pan, just enough to cover the bottom.
5. Place about 2 T of the mixture on each tortilla and roll up.
6. Place each enchilada seam side down in the pan.
7. Pour the rest of the enchilada sauce over the enchiladas in the pan.
8. Top with the remaining two cups of shredded cheese.
9. Cover with foil and bake in a 350 degree oven for 40 minutes.
10. Remove foil and top with black olives and chopped green onions, if desired.
11. Bake an additional five minutes.
12. Let rest for 10 minutes before serving.

beef, green chilies, chunky salsa, cheddar cheese, taco, red enchilada sauce, black olives, green onion

Taken from www.food.com/recipe/shortcut-beef-or-chicken-enchiladas-190749 (may not work)