Chuck Roast Enchilidas

• 1 (4 lb) boneless chuck roast
• 2 tablespoons oil
• 4 cups sliced onions
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons cumin seeds
• 2 (4 1/2 ounce) cans green chilies, peeled, and diced
• 1 (14 1/2 ounce) can tomatoes, peeled, and diced
• 8 large tortillas, 10 -12 inches
• 1 lb cheddar cheese, shredded
• 4 cups red enchilada sauce

1. Brown roast on all sides in oil in a saucepan, and place in slow cooker.
2. Add remaining ingredients except tortillas, cheese, and sauce.
3. Cover, and cook on high 4-5 hours.
4. Shred meat with a fork and return to cooker.
5. Warm tortillas in oven.
6. Heat enchilida sauce.
7. Fill each tortilla with 3/4 cup beef mixture, and 1/2 cup cheese.
8. Roll up and serve with sauce.

chuck roast, oil, onions, salt, black pepper, cumin seeds, green chilies, tomatoes, tortillas, cheddar cheese, red enchilada sauce

Taken from www.food.com/recipe/chuck-roast-enchilidas-486560 (may not work)