Ingredients
- 1 (4 lb) boneless chuck roast
- 2 tablespoons oil
- 4 cups sliced onions
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons cumin seeds
- 2 (4 1/2 ounce) cans green chilies
- peeled
- and diced
- 1 (14 1/2 ounce) can tomatoes
- peeled
- and diced
- 8 large tortillas
- 10 -12 inches
- 1 lb cheddar cheese
- shredded
- 4 cups red enchilada sauce
Instructions
- Brown roast on all sides in oil in a saucepan, and place in slow cooker.
- Add remaining ingredients except tortillas, cheese, and sauce.
- Cover, and cook on high 4-5 hours.
- Shred meat with a fork and return to cooker.
- Warm tortillas in oven.
- Heat enchilida sauce.
- Fill each tortilla with 3/4 cup beef mixture, and 1/2 cup cheese.
- Roll up and serve with sauce.
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