Recipe

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• 4 lbs london broil beef
• 1 (28 oz) can enchilada sauce (i prefer red, but green works well too)
• 1 large onion, diced
• 4 garlic cloves, peeled and smashed flat
• 1 (4 oz) can diced green chilies
• 2 tsp ground cumin

• 1 Place the meat in your crock pot.
• 2 Add the onions, chilies, and garlic on top of the meat.
• 3 Pour the canned enchilada sauce over the meat and other ingredients.
• 4 Stir in the cumin.
• 5 Cook on high 6 to 8 hours or until meat is falling apart tender.
• 6 Shred the meat and eat in warm flour tortillas or make the meat into enchilada using corn tortillas.