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 (8") flour tortillas
4 oz Can chopped green chilies
1 1/2 c Shredded Mexican cheese
- blend; divided
10 oz Can enchilada sauce
Chopped lettuce; opt
Chopped tomatoes; opt

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 @ 425ºF/218ºC.

Spoon 1/2 cup meat mixture off center on each tortilla;
top with chiles and 2 tablespoons cheese. Roll up and
place in a greased 13" X 9" 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.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 6 enchiladas

RECIPE FROM: https://www.tasteofhome.com

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