Ingredients
2 to 3 cups julienned cooked roast beef1 jar (16 ounces) salsa1 cup salsa verde or regular salsa1 can (4 ounces) chopped green chilies1 to 3 teaspoons diced jalapeno pepper, optional6 to 8 flour tortillas (8 inches)Shredded cheddar or Colby cheeseSour cream, chopped tomatoes and additional salsa, optional
Preparation
In a saucepan, combine the beef, salsa, chilies and jalapenos if desired. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until mixture reaches desired thickness. Spoon 1/3 to 1/2 cup off-center on each tortilla; sprinkle with cheese. Fold the sides and ends of tortilla over filling and roll up. Serve with sour cream, tomatoes and additional salsa if desired.
