Chuck Roast Enchilidas

Seasoned enchiladas topped with Cheddar'Cheese

• Ready In: 4 hrs 15 mins
• Serves: 12-16
• Yields: 12-16 enchilidas

Ingredients

• 1 (4 lb)  boneless chuck roast
• 2  tablespoons  oil
• 4  cups  sliced onions
• 2  teaspoons salt
• 2  teaspoons black pepper
• 2  teaspoons cumin seeds
• 2 (4 1/2ounce) cans green chilies, peeled, and diced
• 1 (14 1/2ounce) can tomatoes, peeled, and diced
• 8  large tortillas, 10 -12 inches
• 1  lb cheddar cheese, shredded
• 4  cups  red enchilada sauce

Directions

1. Brown roast on all sides in oil in a saucepan, and place in slow cooker.
2. Add remaining ingredients except tortillas, cheese, and sauce.
3. Cover, and cook on high 4-5 hours.
4. Shred meat with a fork and return to cooker.
5. Warm tortillas in oven. Heat enchilida sauce.
6. Fill each tortilla with 3/4 cup beef mixture, and 1/2 cup cheese.
7. Roll up and serve with sauce.