Tuesday, May 13, 2008

Beef enchiladas - Suzie Willyerd

1 3-4 lb beef chuck roast
1 package enchilada dry seasoning packet
1 can tomato paste
2 cups water
1 package flour or corn tortillas
shredded cheddar cheese

Put the chuck roast, enchilada packet, tomato paste and water in crock pot. Cook on low for 8 hours or so, until the meat is tender.

Remove the meat from the crock pot and trim fat off. Shred meat with two forks.

Warm the tortillas so that they can be rolled without breaking. Put meat down the center of a tortilla, spoon some enchilada sauce over the meat and top with cheese, roll up and place in a greased baking dish. Continue until you use all the meat. Lay each enchilada side by side in the dish and pour the remaining enchilada sauce over them. Sprinkle with cheese. At this point you can cook it for 20-25 minutes at 350 degrees or freeze it. If frozen, allow to thaw before cooking.