Smoked Chuck Roast Enchilada Casserole

2lbs Shredded Smoked Chuck Roast (pulled pork, shredded chicken or browned ground beef may be substituted for Smoked Chuck)
2lbs Mexican Blend Cheese
1 – 10oz can Ro-Tel Tomatoes (can of diced tomatoes and a can of green chilies can be substituted)
2 – 10oz Cans Enchilada Sauce
Corn Tortillas (approximately 18)

Combine meat, Ro-Tel tomatoes, and enchilada sauce
In a large baking dish spoon a layer of the sauce mixture to cover the bottom, then layer the sauce mixture with corn tortillas, then another layer of sauce and a layer of cheese, repeat the process about 3 times with the final layer being sauce and then a generous topping of cheese.

Cover with foil and bake indirectly at 350* for 45 minutes, then remove foil and continue to bake for approximately 15 more minutes until the cheese is melted and golden brown.