Shredded Beef Enchiladas
2 small cans chopped green chilies
red enchilada sauce
cream of mushroom sauce
Cook one roast - slow cook in a dutch oven size pan with lid on. Put in 200 degree oven over night until it falls apart. I used a cross rib roast. I usually put it in at 10 pm and check it 11 or 12 hours later, if it isn't falling apart - keep it in for another hour or two until it does.
Drain and reserve juices. Remove all fat from meat and break into large chunks.
Saute 1 large chopped onion in 3 Tablespoons oil. Add to meat with 2 cans diced green chilies and skimmed juice from meat (skim the fat off juice before adding) ,
1/4 tsp garlic powder
2 tsp salt
1 tsp cumin
Refrigerate overnight. ( I usually take roast out of oven in morning, season and refreigerate unitl time to assemble that evening)
Reheat meat, adding 3 Tbs flour to thicken.
Cook corn tortillas in hot oil, turning once. Drain on paper towel and let cool enough to handle.
Mix equal parts red enchilada sauce and cream of mushroom soup. Dip cooked tortillas in enchilada sauce, spoon meat mixture onto tortilla and top with shredded cheese. Roll up and place, seam side down in a 9 x 13 pan. Pour some leftover sauce over enchiladas and top with more cheese. Bake at 350 for 30 minutes, or longer if you refrigerate them first.