Shredded Beef Enchiladas Recipe

• 5 lbs. chuck roast
• 1 lg. onion, diced
• 1/2 bell pepper, diced
• 1 1/2 lbs. sharp Cheddar cheese, grated and mix together with 1 1/2 lbs.
• Monterey Jack cheese
• 20-24 corn tortillas
• 3-4 lg. cans Rosarita enchilada sauce

1. Bake roast till well done.
2. Shred.
3. Saute/fry onion and bell pepper in 4 Tbsp.
4. lard (need lard for flavor).
5. Drain and mix with beef.
6. Add in 2 Tbsp.
7. more lard and quick-fry tortillas.
8. Dip tortillas in the sauce, one at a time, stuffing with beef mix and topping with cheese and a spoonful of sauce.
9. Roll closed and place in 9 x 13 inch pan.
10. When pan is full; spread sauce over top of enchiladas.
11. Sprinkle top generously with cheese.
12. Bake at 350 degrees for 35 to 40 min.

chuck roast, onion, bell pepper, cheddar cheese, cheese, corn tortillas, cans rosarita enchilada sauce

Taken from cookeatshare.com/recipes/shredded-beef-enchiladas-22857 (may not work)