- 4 lb. boneless chuck roast
- 2 T. oil
- 4 c. sliced onions
- 2 tsp. salt
- 2 tsp. black pepper
- 2 tsp. cumin, ground
- 2 - 4 1/2 oz. cans peeled, diced green chilies
- 14 1/2 oz. can peeled, diced tomatoes
- 8 Large tortillas (10-12 inch size)
- 1 lb. cheddar cheese, shredded
- 4 c. green, or red enchilada sauce
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1. Brown roast on all sides in oil in saucepan. Place roast in crock pot.
2. Add remainng ingredients except tortillas, cheese, and sauce
3. Cover. Cook on High 4-5 hours.
4. Shred meat with fork and return to crock pot.
5. Warm tortillas in oven. Heat enchilada sauce. Fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese. Roll up and serve with sauce.
Serve with sour cream and/or guacamole.
Variation: Use 2 lbs. ground beef instead of chuck roast. Brown without oil in saucepan, along with chopped onion.
Happy Crocking!
Love,
Crock Pot Girl
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Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
My whole family loved this, even my picky eater. The only thing I did differently was I used ground cumin (didn’t have the seeds) and I added 2 large smashed garlic cloves. I also browned the meat with some fajita seasoning and used less salt. One of the best recipes I’ve made from a crock pot!