Enchiladas

• 1 (4 to 5 lb.) chuck roast
• 1 can tomato soup
• 1 can chili corn carne without beans
• 1 tsp. chili powder
• 1 tsp. chili con carne powder
• 2 doz. corn tortillas
• 1 bunch green onions
• 8 oz. Mozzarella cheese
• 8 oz. Monterey Jack cheese
• 1/2 lb. mushrooms

1. Cook chuck roast in water to cover 1-inch over meat until tender (4 hours).
2. Shred meat.
3. Make gravy with water from meat, soup, chili con carne and spices.
4. Dip tortilla in salad oil and fry quickly on both sides.
5. Dip in gravy and wrap meat, onions, cheese and mushrooms.
6. Place in a 10 x 13-inch baking dish. Garnish with Mozzarella cheese.
7. Pour gravy over enchiladas.
8. Bake in 350u0b0 oven for 35 minutes.
9. Garnish with green onions and Parmesan cheese before serving.

chuck roast, tomato soup, chili corn, chili powder, chili con carne powder, corn tortillas, green onions, mozzarella cheese, cheese, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441474 (may not work)