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Beef Enchiladas

chef.jackson's picture
Ingredients
  Boneless chuck roast 4 Pound
  Oil 2 Tablespoon
  Sliced onions 4 Cup (64 tbs)
  Salt 2 Teaspoon
  Black pepper 2 Teaspoon
  Cumin seeds 2 Teaspoon
  Canned green chilies 9 Ounce, peeled, diced (2 Cans, 4 1/2 Ounce Each)
  Canned tomatoes 14 1⁄2 Ounce, peeled, diced (1 Can)
  12 inch tortillas 8 Large
  Cheddar cheese 1 Pound, shredded
  Enchilada sauce 4 Cup (64 tbs) (Green / Red)
Directions

MAKING
1) In saucepan heat oil and brown roast on all sides.
2) In slow cooker put the roast.
3) Stir in remaining ingredients except tortillas, cheese, and sauce.
4) Cook covered on high for 4-5 hours.
5) Shred meat with fork and place into slow cooker.
6) Warm tortillas in oven and heat enchilada sauce.
7) Spoon 3/4 cup beef mixture and 1/2 cup cheese into each tortilla.
8) Roll up and arrange in serving dish.

SERVING
9) Serve with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Servings: 
12

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