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Categories:
chuck roast oil onions salt black pepper cumin seeds green chilies tomatoes tortillas Cheddar cheese enchilada sauce
Viewed: 37 - Published at: 7 years agoIngredients
- 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
Method
- Brown roast on all sides in saucepan.
- Place roast in slow cooker.
- Add remaining ingredients except tortillas, cheese and sauce.
- Cover.
- Cook on High 4-5 hours.
- Shred meat with fork and return to slow cooker.
- warm tortillas in oven, heat enchilada sauce.
- fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese.
- roll and serve with sauce.
