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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Seasoned enchiladas topped with Cheddar'Cheese 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 |
Directions:
1. Brown roast on all sides in oil in a saucepan, and place in slow cooker.
2. Add remaining ingredients except tortillas, cheese, and sauce.
3. Cover, and cook on high 4-5 hours.
4. Shred meat with a fork and return to cooker.
5. Warm tortillas in oven. Heat enchilida sauce.
6. Fill each tortilla with 3/4 cup beef mixture, and 1/2 cup cheese.
7. Roll up and serve with sauce.
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