Categories: Sunday / Company
Ingredients
- 4-lb boneless chuck roast
- 2 T. oil
- 4 C. sliced onions
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. cumin seeds
- 2 4 1/2 oz. cans peeled, diced green chilies
- 14 1/2-oz. can peeled, diced tomatoes
- 8 large tortillas (10-12 inch size)
- 1 lb. cheddar cheese, shredded
- 4 cups green, or red, enchilada sauce
Directions
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Brown roast on all sides in oil in saucepan. Place roast in slow cooker.
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Add remaining ingredients except tortillas, cheese, and sauce.
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Cover. Cook on High 4-5 hours.
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Shred meat with fork and return to slow cooker.
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Warm tortillas in over. Heat enchilada sauce. Fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.