Enchilada Taco Rollups

Enchilada Taco Rollups 1 1/2 lbs ground beef 1 10 oz. can Mild Red Enchilada Sauce *I love Old El Paso, Mild, any brand works sour cream cheddar cheese, shredded/grated corn tortillas *flour work great if preferred cooking spray, kosher salt or season salt *optional- for spraying/sprinkling on the rollups before baking Any other filling you may like: green onions, hot sauce etc. Preheat your oven to 400°. Line a baking sheet with parchment paper, or lightly grease it. In a skillet, on medium heat, brown your ground beef. Rinse, drain your meat. Then add your meat back into the skillet and add your can of enchilada sauce. Stir it together and let it warm on medium heat. Remove from heat when it is warmed. Time for rolling the Rollups! If your corn tortillas are dry and break and crack when rolling: Get your hand wet, then take about 5 corn tortillas and brush your wet hand over the tortillas so they are slightly damp. Then, put them in a zip top bag (do not seal it) and let them warm in the microwave for about 20 seconds. You can also wrap the damp tortillas in a paper towel and warm them. The tortillas should be soft and much easier to roll up. There shouldn't be a lot of breaking and cracking (there will still be some that are stubborn and crack!). If you are using flour tortillas, you will not need to heat them. They should roll just fine! Take about 1/2 to 1 tablespoon of sour cream and spread it on the tortilla. You can use as much or as little sour cream as you like! If you are using flour tortillas you may need to add a bit more, since they are a larger tortilla! Next, take 3 to 4 tablespoons of taco meat and place it in the center of the tortilla. You can add more or less to you liking. If you find you have to much meat in the tortilla when you roll it, just add less the next time! If you are using flour tortillas you may need to add a bit more, since they are a larger tortilla! Sprinkle as much as or little cheese on top of the meat! The more the better in my opinion! Roll up the tortilla, and place it seam side down on the baking sheet. Repeat until all of the meat is used. Depending on how much filling you use you should get anywhere from 12-15 rollups using corn tortillas. You will get less using flour tortillas since they are larger tortillas and will need more filling. OPTIONAL: Spray the rollups with cooking spray and lightly sprinkle with season salt or kosher salt before baking! Bake the rollups in the oven at 400° for 20-25 minutes until the edges are golden brown and crispy! Take them out of the oven when they are done and enjoy! You can reheat leftovers in the microwave for a few minutes. They are a bit softer but still tasty! See NOTES below for freezing! Notes FREEZING: If you are making rollups to freeze them for later, roll them up and do not bake them. Place them in a single layer in the freezer for an hour so they can partially freeze. After the hour, you can add them to a zip top bag to freeze them, or place them in a freezer container. When you are ready to bake them, just take them out of the freezer (no need to thaw them before) and bake them at 400 degrees until they are warmed and crispy. If you have already baked them and decide to freeze the leftovers, let them cool completely. Then place them in a zip top bag or freezer container and freeze them for later! When you are ready to eat them, bake them at 400 degrees until they are warmed and crispy. Since they have already baked once, they may tend to get a bit more crispy when reheating – so watch them closely!