Monday, July 23, 2007

Beef Enchiladas

Serving Size : 12
Categories : Main Dish

4 pounds chuck roast -- boneless
2 tablespoons oil
4 small onions -- sliced
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin seeds
2 cans green chilis -- peeled and diced (4.5 oz cans)
1 can canned tomatoes -- diced and peeled (14.5 oz can)
8 large tortillas -- 10-12 inch size
1 pound Cheddar cheese -- shredded
4 cups enchilada sauce -- Green or red

Brown roast on all sides in oil in saucepan. Place roast in slow cooker

Add remaining ingredients except tortillas, cheese and sauce

Cover. Cook on High 4-5 hours

Shred meat with fork and return to slow cooker

Warm tortillas in oven. Heat enchilada sacue. Fill each tortilla with 3/4
cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.

"Fix It and Forget It Cookbook"

No comments: