) Boil diced carrots and potatoes in water until tender. Drain.

) In a large bowl, mix together ground beef, potatoes, carrots and 2 cups of cheese. Salt to taste.

) Place the tortillas in between two damp paper towels. Place in the microwave for 15-30 seconds until soft.

) With a large serving spoon, place one heaping spoonful of meat/veggie/cheese mixture in the center of each tortilla. Roll each tortilla up tightly and place in a 9 x 13 casserole dish. This will be a tight fit, but squeeze them together so they all fit.

) Pour both cans of enchilada sauce over the enchiladas, making certain each tortilla is covered in sauce.

) Place in a pre heated 350 degree oven for 25 minutes.

) Pull from the oven and top with remaining shredded cheese. Place back in the oven and bake an additional 5 minutes, or until cheese is melted.

**These freeze very well and are great to pull out and reheat for a quick and easy lunch**