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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 16 |
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This is a crock pot recipe from a book I have that I just love. Ingredients:
4 lbs boneless chuck roast |
2 tablespoons oil |
4 cups sliced onions |
2 teaspoons salt |
2 teaspoons black pepper |
2 teaspoons cumin seeds |
9 ounces diced green chilies |
14 1/2 ounces diced tomatoes |
8 large tortillas |
1 lb cheddar cheese |
4 cups enchilada sauce |
Directions:
1. Brown roast on all sides in saucepan. Place roast in slow cooker.
2. Add remaining ingredients except tortillas, cheese and sauce.
3. Cover. Cook on High 4-5 hours.
4. Shred meat with fork and return to slow cooker.
5. warm tortillas in oven, heat enchilada sauce.
6. fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese.
7. roll and serve with sauce.
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