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Preheat oven to 350F.
In a large nonstick skillet, brown ground beef, onion and garlic
over medium heat 8-10 minutes or until beef is no longer pink,
breaking beef up into ½-inch crumbles. Pour off drippings. Season
with salt and pepper. Stir in ½-cup enchilada sauce from one can.
Set aside remaining sauce from that can.
If using fully cooked shredded beef, stir in ½ cup enchilada sauce
and follow recipe below.
Pour second can of sauce into a shallow dish. Dip tortillas, one at a
time, into sauce to coat both sides. Spoon one-eighth of beef
mixture evenly down the center of each tortilla and roll up. Place
seam-side down in a 13×9-inch baking dish.
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