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Preheat oven to 375 degrees F.
Heat up red chile sauce in a large skillet to get warm.
To soften the corn tortillas – take the tortillas, one by one, and dip them into the warm red chile sauce to coat them (see photo above in the post), then place them on a plate. This will help soften the tortillas so they don’t break up when you roll them. It also helps infuse the tortillas with sauce.
Add your filling. Add approximately 2 tablespoons of the shredded or chopped beef, 1 tablespoon cooked spinach, and a scant teaspoon of crumbled goat cheese (or cheddar). Gently roll the tortillas and layer the rolls on a 12x8" baking dish, seam side down, in one layer.
Repeat with the remaining tortillas until the dish is packed tight.
Top the dish with the remaining chile sauce, 1 cup of remaining shredded beef, and the shredded cheese.
Bake 15-20 minutes, until cheese is melted and bubbly.
Garnish with cilantro and enjoy!