Shredded Beef Enchiladas
- Reviews 2
Ready In: 11 hrs
Serves: 10
Yields: 20 enchiladas
Ingredients
- 1 (3 lb) beef roast
- 1 (28 ounce) can flavored tomatoes
- 1 (4 ounce) can green chilies
- 1 tablespoon ground cumin
- 1 tablespoon garlic salt
- 4 cups enchilada sauce
- 20 flour tortillas
- 1 (8 ounce) bag shredded cheddar cheese
- sour cream (optional)
- chopped fresh tomato (optional)
Directions
- 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.
- 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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