See these here enchiladas? Yeah, I pretty much saved your life with these.
But oh, let’s start at the very beginning.
Things started off swimmingly! Just as I had planned. Every ingredient and step was lined out in my head that would make these shredded beef enchiladas so top drawer, you’d scoff at the idea of eating anything else for the rest of your life. I had my nearly 2-pound beef chuck roast snuggled in the crock pot getting its groove on with some sexy spices. There she lay for nearly 7 hours, sweating and transforming into a mass so beautiful, most Earthly beings only dream of it.
What it took for 10 enchis:
* 2 pound beef chuck pot roast
* 1 tsp cumin
* 1 tsp chili powder
* 1 tsp garlic salt
* 1 tsp Mexican oregano
* 1 pinch coarse salt
* 1 pinch freshly ground pepper
* 1 (4 oz) can diced green chilies
* 1 (10 oz) can hot enchilada sauce
* 1 (20 oz) can mild enchilada sauce
* 10 6-inch flour tortillas
* 1/2 cup cilantro, chopped
* 2 cups shredded monterey jack cheese
