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Add a photoServings: 12
Ingredients
- 1 chuck or possibly arm roast (4-6 lb.)
- 2 env. enchilada sauce mix
- 1 lg. onion, diced
- 1 tbsp. oil
- 2 doz. corn tortillas (6" size)
- 1 pound shredded Colby cheese
- Salt
- Pepper
Directions
- Season roast with salt and pepper. Cook in crock pot or possibly oven (low heat for 4-5 hrs) till tender. Shred beef. This step may be done the day before.
- Saute/fry onion in oil till tender. Stir 1/2 onion into shredded beef.
- Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 c. sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Dip each tortilla in sauce and then fill with approximately 1/4 c. of beef mix. Roll and place seam side down in greased pan. (Bottom of oven broiler pan works great.) When all are rolled cover with cheese. Bake at 350 degrees for 30-45 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 340 | |
| Calories from Fat 162 | 48% |
| Total Fat 18.42g | 23% |
| Saturated Fat 9.2g | 37% |
| Trans Fat 0.03g | |
| Cholesterol 56mg | 19% |
| Sodium 323mg | 13% |
| Potassium 250mg | 7% |
| Total Carbs 23.94g | 6% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.49g | 1% |
| Protein 20.21g | 32% |
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