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Shredded Beef Enchiladas

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“These are the best made with homemade tortillas and sauce; however will taste good with store bought as well. Everyone I've made these for always asks me when I am having them back for more. I hope you enjoy.”
READY IN:
11hrs
SERVES:
10
YIELD:
20 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the roast in your crock pot. Mix the tomatoes, green chilies and spices in a bowl. Stir until mixed and pour over roast. Let cook on low for 8-9 hours. When roast is done shred it with two forks to make shredded beef. Dip each tortilla in the sauce and roll up with 2 tablespoons shredded beef and 1 Tablespoon cheese. Place all enchiladas in two 9x13 pans. Pour remaining sauce over top of enchiladas and sprinkle remaining cheese. Bake in a preheated 350 degree oven about 15 Minutes or until cheese in melted. Top with sour cream and tomatoes if desired.
  2. Tip: If you don't have the tomatoes just use the equivelant in tomato juice, salsa, etc. The results will still be fantastic.

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