MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooked Beef Enchiladas
 Categories: Beef, Herbs, Cheese, Chilies, Sauces
      Yield: 6 servings
 
  1 3/4 lb Boneless beef chuck
      1 oz Env taco seasoning
      1 md Onion; chopped
      1 c  Beef broth
      2 tb A-P flour
      1 tb Cold water
      6    Flour tortillas (8")
      4 oz Can chopped green chilies
  1 1/2 c  Shredded Mexican cheese
           - blend; divided
     10 oz Can enchilada sauce
           Lettuce; chopped (optional)
           Tomatoes; chopped (optional)
 
  Rub roast with taco seasoning. Transfer to a greased 3 qt slow
  cooker. Top with onion and broth. Cook, covered, on low 7-8 hours
  or until meat is tender. Remove roast; cool slightly. Reserve 1/2
  cup cooking juices in a saucepan; discard remaining juices. Skim
  fat from reserved juices. Shred beef with 2 forks; return to slow
  cooker.
  
  In a small bowl, mix flour and cold water until smooth; add to
  saucepan. Cook and stir 2 minutes or until thickened. Stir into
  meat mixture.
  
  Set oven @ 425 F/218 C.
  
  Spoon 1/2 cup meat mixture off center on each tortilla; top with
  chiles and 2 tb cheese. Roll up and place in a greased 13x9" baking
  dish, seam side down. Top with enchilada sauce; sprinkle with
  remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is
  melted. If desired, top with chopped lettuce and tomatoes.
  
  Recipe by Taste of Home Test Kitchen, Milwaukee, Wisconsin
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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