Shredded Beef Enchiladas

• 2 (10 3/4 ounce) cans cream of mushroom soup
• 1 cup sour cream
• 1 (10 ounce) candiced tomatoes and green chilies (Rotel)
• 1 12 cups shredded beef
• 2 cups cheddar cheese, divided
• 14 cup milk
• 6 -8 flour tortillas

1. Combine soups, sour cream and Rotel tomatoes.
2. Reserve 1 3/4 cup and set aside.
3. To remaining sauce, add shredded beef and 1 cup cheddar cheese.
4. Stir.
5. Fill flour tortillas and put in greased casserole dish.
6. Put 1/4 cup milk in the set aside sauce.
7. Spoon extra sauce mixture over tortillas.
8. Bake uncovered 20 minutes at 350 degrees.
9. Top with remaining cheese and bake 10 more minutes.

cream of mushroom soup, sour cream, tomatoes, beef, cheddar cheese, milk, flour tortillas

Taken from www.food.com/recipe/shredded-beef-enchiladas-212793 (may not work)