Shredded Beef Enchiladas
- 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)
- 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.
beef roast, tomatoes, green chilies, ground cumin, garlic salt, enchilada sauce, flour tortillas, cheddar cheese, sour cream, fresh tomato
Taken from www.food.com/recipe/shredded-beef-enchiladas-284650 (may not work)