SHREDDED BEEF ENCHILADAS {or chicken}

4 cups left over beef roast, shredded
1 can diced green chili's
1 can black beans rinsed and drained
4 large mushrooms chopped
2 tsp Mexican seasoning
1/4 cup water
8 flour tortillas
2 C shredded cheddar cheese
Sour cream
Lettuce
Hot cooked rice
--Sauce recipe--
2 T shortening
3 T chili powder
1 can tomato soup
1 1/2 cans water
Dash of garlic salt
2 T sugar

In a medium sauce pan combine beef, green chili's, black beans, mushrooms, Mexican seasoning and water. Heat over medium for about 10 minutes or until most of the water is gone, stirring often. Meanwhile, in a small sauce pan melt shortening over low heat, add chili powder and let bubble for 45 sec. Remove from heat. Add soup, water, garlic salt and sugar; simmer over medium heat for 10 minutes stirring often. Pour about 3/4 C sauce in bottom of 13x9 glass baking dish. Dip each tortilla in sauce and fill evenly with meat mixture and shredded cheese. Roll up and place seem side down in pan. Sprinkle with cheddar cheese and spoon sauce over top, reserving 3/4 C. Cover with foil and bake at 350 for about 40 minutes. Serve with Sour cream, lettuce, remaining sauce and hot cooked rice.
Note: This recipe is good using shredded chicken too!