San Antonio Green Chile Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb. boneless chuck roast
2 Tbsp oil
2 large sliced onions
2 tsp kosher salt
2 tsp ground black pepper
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
2 4-oz cans peeled, diced green chilies
1 quart bottled tomatoes
16 large flour tortillas
Cheddar cheese
2 large cans green or red enchilada sauce
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Directions: |
Directions:Preheat oven to 350
1. Brown roast on all sides in oil in saucepan. Place roast in slow cooker.
2. Add remaining ingredients except tortillas, cheese, and sauce.
3. Cover. Cook on high 4-5 hours.
4. Shred meat with fork and return to slow cooker.
5. Fill tortillas with meat mixture down the center, and roll up. Place in 2 large baking pans or casseroles (like brownie pans).
6. Pour enchilada sauce over the top. One can per pan.
7. Sprinkle cheese generously over the top.
8. Bake at 350 for 30 minutes or until mixture bubbles and the cheese is melted.
Serve with sour cream and guacamole.
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Number Of
Servings: |
Number Of
Servings:10-12 |
Personal
Notes: |
Personal
Notes: Easy for Sunday dinner. Can start in the morning before Church (around 7) and it is ready to shred and fill the tortillas and pop into the oven by 6 for 6:30 serving time.
We like it with spanish rice, Southwest salad, and refried beans.
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