Shredded Beef Enchiladas

• 4 lbs boneless chuck roast
• 2 tablespoons oil
• 4 cups sliced onions
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons cumin seeds
• 9 ounces diced green chilies
• 14 12 ounces diced tomatoes
• 8 large tortillas
• 1 lb cheddar cheese
• 4 cups enchilada sauce

1. Brown roast on all sides in saucepan.
2. Place roast in slow cooker.
3. Add remaining ingredients except tortillas, cheese and sauce.
4. Cover.
5. Cook on High 4-5 hours.
6. Shred meat with fork and return to slow cooker.
7. warm tortillas in oven, heat enchilada sauce.
8. fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese.
9. roll and serve with sauce.

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

Taken from www.food.com/recipe/shredded-beef-enchiladas-277841 (may not work)