Preheat oven to 375 degrees. Grease a 9x13 baking dish.
Mix enchilada sauce, sour cream, cream of mushroom soup, and seasonings together. Set half of it aside for pouring on the top.
Add shredded beef to half of the enchilada sauce mixture. Stir.
If the tortillas aren't pliable microwave them for a couple of seconds until they are soft.
Spread 1/8 of the beef mixture on one side of each tortilla. Top with some grated cheese (be sure to save half of the cheese to sprinkle on the top). Roll tortillas up and place in the prepared baking dish.
Pour remaining enchilada sauce over enchiladas. Top with the rest of the grated cheese.
Bake for 30-45 minutes or until warmed through and the cheese is melted on top.
Serve with extra toppings!
If you really aren't into cream of "whatever" soups, you can substitute 8 ounces of cream cheese for the soup. Make sure it's room temperature before adding it. Combine it with sour cream, then add enchilada sauce and seasonings.I love making these enchiladas ahead of time and baking them just before it's time to eat. Assemble the enchiladas. Cover with aluminum foil. Bake uncovered for 45-55minutes. Like beef enchiladas with corn tortilla shells? Perfect! They work great in this recipe. Since corn shells are smaller than flour shells you might need a few more shells. I usually use about 12 corn tortilla shells.