Beef Enchiladas Recipe
Ingredients
| Chuck Roast - 4-lb. boneless | ||
| Oil | 2 Tablespoon | |
| Onions | 4 Cup (16 tbs), sliced | |
| Salt | 2 Teaspoon | |
| Black pepper | 2 Teaspoon | |
| Cumin seeds | 2 Teaspoon | |
| Green Chilies - 2 4 1/2-OZ. cans peeled, diced | ||
| Tomatoes - 14 1/2-oz. can peeled, diced | ||
| Tortillas - 8 large (10-12 inch size) | ||
| Cheddar Cheese | 1 Pound, shredded | |
| Enchilada Sauce - 4 cups green, or red | ||
Directions
MAKING
1) In saucepan heat oil and brown roast on all sides.
2) In slow cooker put the roast.
3) Stir in remaining ingredients except tortillas, cheese, and sauce.
4) Cook covered on high for 4-5 hours.
5) Shred meat with fork and place into slow cooker.
6) Warm tortillas in oven and heat enchilada sauce.
7) Spoon 3/4 cup beef mixture and 1/2 cup cheese into each tortilla.
8) Roll up and arrange in serving dish.
SERVING
9) Serve with sauce.
1) In saucepan heat oil and brown roast on all sides.
2) In slow cooker put the roast.
3) Stir in remaining ingredients except tortillas, cheese, and sauce.
4) Cook covered on high for 4-5 hours.
5) Shred meat with fork and place into slow cooker.
6) Warm tortillas in oven and heat enchilada sauce.
7) Spoon 3/4 cup beef mixture and 1/2 cup cheese into each tortilla.
8) Roll up and arrange in serving dish.
SERVING
9) Serve with sauce.
Chef
