Shredded Beef Enchiladas

• 3 pounds Chuck Roast
• 1 envelope Lipton Onion Soup Mix
• 1 cup Water
• 1 Tablespoon Chili Powder
• 1 Tablespoon Garic Salt
• 4 ounces, fluid Can Of Diced Green Chilies
• 1 dash Hot Sauce
• Corn Tortillas
• Shredded Cheese
• 16 ounces, fluid Can Green Enchilada Sauce

1. Place roast, water and onion soup mix in crock pot and cook until meat can be shredded with a fork, approximately 6 hours on high or 9 hours on low.
2. Remove roast and shred meat into a bowl.
3. Add green chilies, chili powder, garlic salt and hot sauce, mix well.
4. In a baking pan, pour enough enchilada sauce to cover bottom of pan.
5. Heat tortillas in microwave until soft, about 30-45 seconds.
6. Place some of the meat and a sprinkle of cheese onto a tortilla and roll it up.
7. Continue until meat is gone.
8. Pour remaining sauce over the rolled tortillas and cover with cheese.
9. Cook in 350 degree oven until bubbly, about 15 minutes.

roast, onion soup mix, water, chili powder, salt, green chilies, hot sauce, corn tortillas, cheese, enchilada sauce

Taken from tastykitchen.com/recipes/main-courses/shredded-beef-enchiladas/ (may not work)