Shredded Beef Enchiladas

1. 1

   Place roast, water and onion soup mix in crock pot and cook until meat can be shredded with a fork, approximately 6 hours on high or 9 hours on low.

2. 2

   Remove roast and shred meat into a bowl.

3. 3

   Add green chilies, chili powder, garlic salt and hot sauce, mix well.

4. 4

   In a baking pan, pour enough enchilada sauce to cover bottom of pan.

5. 5

   Heat tortillas in microwave until soft, about 30-45 seconds.

6. 6

   Place some of the meat and a sprinkle of cheese onto a tortilla and roll it up.

7. 7

   Continue until meat is gone.

8. 8

   Pour remaining sauce over the rolled tortillas and cover with cheese.

9. 9

   Cook in 350 degree oven until bubbly, about 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.